Lv14
50 积分 2025-11-03 加入
A comprehensive review of the impact of anthocyanins from purple/black Rice on starch and protein digestibility, gut microbiota modulation, and their applications in food products
6小时前
已完结
κ-Carrageenan inhibits the formation of advanced glycation end products in cakes: Inhibition mechanism, cake characteristics, and sensory evaluation
1天前
已完结
Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance
2天前
已完结
Effect of exogenous protein substitution in glutinous rice cake: batter rheology, structure, and retrogradation behavior
3天前
已完结
Protein–polyphenol interactions enhance the antioxidant capacity of phenolics: analysis of rice glutelin–procyanidin dimer interactions
8天前
已完结
Direct observation of low-field vortex patterns in stoichiometricCaKFe4As4 single crystal
1个月前
已完结
Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
2个月前
已完结
The processing quality characteristics, freeze-thaw stability, and retrogradation properties of rice cakes affected by four hydrocolloids: Xanthan gum, guar gum, carrageenan, and konjac gum
2个月前
已完结
Effects of inorganic salt ions on long-term retrogradation characteristics of lotus seed starch under microwave treatment
4个月前
已完结
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