Lv2
140 积分 2024-11-25 加入
Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread
3小时前
已完结
Enhanced Media Optimize Bovine Myogenesis in 2D and 3D Models for Cultivated Meat Applications
17天前
已完结
Hyperelastic Starch Hydrogel Configures Edible and Biodegradable All‐Components for Soft Robots
17天前
已完结
Porous spontaneously polarized ceramic-reinforced ozone micro-nano bubbles for efficient oxidation of starch: Reaction uniformity, physicochemical properties, and mechanism
1个月前
已完结
The effect of ozonation of dry and moist corn and potato starches with different amylose contents on their structural and functional properties
1个月前
已完结
Insights into rice starch degradation by maltogenic α–amylase: Effect of starch structure on its rheological properties
1个月前
已完结
Impact of cooking, parboiling and fermentation on nutritional components, predicted glycemic index and pasting properties of rice
1个月前
已完结
Status of processing, nutritional and edible properties of rice after various degree of milling of brown rice
1个月前
已完结
The functional and nutritional properties of a novel Monascus fermented rice rich in resistant starch
1个月前
已完结
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
2个月前
已完结
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