Lv7
5000 积分 2022-05-12 加入
Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility
21小时前
已完结
Effects of psyllium husk gel on the structure and functionality of quinoa-enriched whole wheat dough and steamed bread
17天前
已关闭
Extrusion-assisted enzymatic modification slows the digestibility of rice starch by modulating its fine structure
20天前
已关闭
Effects of removing endogenous non-starch components on the structure, physicochemical properties, and in vitro digestibility of Castanopsis sclerophylla flour
26天前
已完结
Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions
1个月前
已完结
Ultrasound-induced changes in the structure and functionality of starch and protein
1个月前
已完结
Structural characteristics and stability of salmon skin protein hydrolysates obtained with different proteases
2个月前
已完结
Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications
2个月前
已完结
Hydrolysed pea proteins mitigate in vitro wheat starch digestibility
2个月前
已完结
The adsorption of α-amylase on barley proteins affects the in vitro digestion of starch in barley flour
2个月前
已完结
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