Lv71
5000 积分 2022-05-12 加入
Mechanisms by which different structures and compositions of exogenous proteins modulate the physicochemical properties of rice starch gels and the textural characteristics of rice noodles
2小时前
待确认
Mechanisms by which different structures and compositions of exogenous proteins modulate the physicochemical properties of rice starch gels and the textural characteristics of rice noodles
3小时前
已关闭
Comparison of dry- and wet-heat induced changes in physicochemical properties of whey protein in absence or presence of inulin
18天前
已完结
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
18天前
已完结
Effects of erythritol on rheological properties of rice flour and structural characteristics of extruded dried rice noodles with rapid rehydration behaviors
27天前
已完结
Ultrasound-assisted oligochitosan/casein complexes stabilized Pickering emulsion: Characterization, stability and its application for lutein delivery
28天前
已完结
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
1个月前
已完结
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
1个月前
已完结
Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI
1个月前
已完结
Lotus (Nelumbo nucifera G.) seed starch: Understanding the impact of physical modification sequence (ultrasonication and HMT) on properties and in vitro digestibility
2个月前
已完结
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