Lv22
140 积分 2024-10-26 加入
Exploring the influence of rice proteins on the gel and digestive properties of rice noodles: based on the interaction with starch
15天前
已完结
Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment
1个月前
已完结
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
1个月前
已完结
Comparative impacts of different post-processing treatments (pasteurization, microwave, retort) on quality, texture, and aroma of vacuum-packed potato cakes
2个月前
已完结
Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study
2个月前
已完结
Protein Insolubilization and Thiol Oxidation in Sulfite-Treated Wheat Gluten Films during Aging at Various Temperatures and Relative Humidities
2个月前
已完结
Different starch-mediated modulation of digestibility disparities between whey and casein proteins: Multiscale structural and interaction mechanism investigations
2个月前
已完结
Study on structure, properties and formation mechanism of cassava starch-faba bean protein heat-induced gel
2个月前
已完结
Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles
2个月前
已完结
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
3个月前
已完结
皖公网安备34019202002308
