Lv11
4 积分 2025-11-05 加入
Structural characterisation and antioxidant and prebiotic activities of Ophiopogon japonicus polysaccharides obtained by enzymatic pretreatment followed by simultaneous microwave–ultrasound-assisted extraction
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Impact of hydrocolloid type and addition sequence on properties of dry-heated tapioca flour: Physicochemical, thermal, rheological, and textural characteristics
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Analyzing technology-driven innovations in Ophiopogon japonicus quality control: From chemical composition analysis to precision quality evaluation
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Inhibition of Short‐Term Retrogradation in Sweet Potato Starch by Tea Polyphenols: Primary Application in Tea Powder‐Modulated Liangfen
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Consumer food trends and food safety: Challenges in modern food systems
1年前
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