Lv4
556 积分 2025-10-18 加入
Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan
4天前
已完结
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
26天前
已完结
The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts
26天前
已完结
The role of wheat endogenous starch granule size in reducing oil absorption of instant fried noodles
26天前
已完结
Effects of wheat starch and gluten protein interaction on fried flour products during processing
26天前
已完结
Utilization of enzymes for improving fried flour products: Recent advances, applications, and regulations
26天前
已完结
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
26天前
已完结
Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures
30天前
已完结
Effect of gelatinisation temperature on water distribution, retrogradation and rheological behaviour of starch-hydrocolloid systems
30天前
已完结
Application of FTIR two-dimensional correlation spectroscopy (2D-COS) analysis in characterizing environmental behaviors of microplastics: A systematic review
1个月前
已完结
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