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166 积分 2025-09-06 加入
Steam Explosion Enhances the Powder Property, Instant Solubility, and Diffusivity of Superfine Ground Tea Powder
3天前
已完结
Characterization of Physicochemical Properties, Bioactivities, and Sensory Attributes of Sea Buckthorn–Fava Bean Composite Instant Powder: Spray-Drying Versus Freeze-Drying Coupled with Carriers
3天前
已完结
Individual or mixing extrusion of Tartary buckwheat and adzuki bean: Effect on quality properties and starch digestibility of instant powder
4天前
已完结
Effect of Microwave-Assisted Heat–Moisture Treatment on Structure, Physicochemical Properties and In Vitro Digestibility of Wheat Starch
4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
17天前
已完结
Effect of different heat-moisture treatment times on the structure, physicochemical properties and in vitro digestibility of japonica starch
18天前
已完结
Removal of proteins and lipids affects structure, in vitro digestion and physicochemical properties of rice flour modified by heat‐moisture treatment
18天前
已完结
Effect of heat-moisture treatment of wheat (Triticum aestivum L.) grain on micronutrient content of flour, and noodles and bread qualities
1个月前
已完结
Combined Lactobacillus plantarum fermentation and heat-moisture treatment: Correlation analysis of physicochemical properties of rice flour and quality of rice noodles
1个月前
已完结
Hydrothermal treatment and shear synergistically modulate the starch structural and pasting properties
1个月前
已完结
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