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Substitution of wheat flour with wholegrain flours affects physical properties, sensory acceptance, and starch digestion of Chinese steam bread (Mantou)
7小时前
已完结
Construction of sodium alginate/trehalose/wheat starch ternary complex and its effects on storage stability of frozen dough system
8小时前
已完结
Effects of natural inulin on the rheological, physicochemical and structural properties of frozen dough during frozen storage and its mechanism
8小时前
已完结
Study on moisture migration mechanism of dough during subfreezing storage
8小时前
已完结
Evaluating the status quo of deep eutectic solvent in food chemistry. Potentials and limitations
1天前
已完结
Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels
1个月前
已完结
Effects of methoxy groups and carbon–carbon double bonds in phenolic acids on the physicochemical characteristics and digestibility of cassava starch
1个月前
已完结
Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism
1个月前
已完结
The interaction between banana polyphenols and starch improves the bioavailability of polyphenols after non-co-heating complexation
1个月前
已完结
Effect of wheat bran modification by steam explosion on structural characteristics and rheological properties of wheat flour dough
1个月前
已完结
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