Lv2
168 积分 2025-10-20 加入
Effects of three hydrophilic colloids on gelatinization, retrogradation properties, microstructure of highland barley starch and the quality of highland barley noodles
25天前
已完结
Synergistic effects of extruded starch and endogenous β-glucan on quality enhancement of whole highland barley noodles
1个月前
已关闭
Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle
4个月前
已完结
Omega-3-Supplemented Fat Diet Drives Immune Metabolic Response in Visceral Adipose Tissue by Modulating Gut Microbiota in a Mouse Model of Obesity
6个月前
已完结
Metabolite profiling of Clinacanthus nutans leaves extracts obtained from different drying methods by 1H NMR-based metabolomics
6个月前
已完结
Identification and Characterization of Novel Umami Peptides from Protein Hydrolysates of Morchella esculenta and Their Interaction with T1R1/T1R3 Receptor
6个月前
已完结
Mechanism of hydrocolloids effect on buckwheat starch gels from interaction and structural perspectives: A comparative study
6个月前
已完结
Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives
6个月前
已完结
Effect of pre-gelatinized highland barley flour on texture and digestibility of fortified dried noodles: A protein and starch perspective
7个月前
已完结
Changes in Cooking Characteristics, Structural Properties and Bioactive Components of Wheat Flour Noodles Partially Substituted with Whole-Grain Hulled Tartary Buckwheat Flour
8个月前
已完结
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