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880 积分 2024-12-08 加入
Tailoring ordered structures in oat flour via stepwise roasting: A strategy for concurrent enhancement of slowly digestible starch and inhibition of lipid oxidation
13小时前
求助中
Atmospheric steam outperforms other thermal treatments in elevating the storage stability of oat flour: Revealed via enzyme inactivation, volatile profiles, and lipidomics
14小时前
求助中
Improvement of physicochemical properties and stabilization of oat milk by composite enzymatic hydrolysis
15小时前
已完结
Enzymatically modified quinoa starch-based Pickering emulsion: Effect of enzymolysis and emulsifying conditions
15小时前
已完结
Hawthorn (Crataegus pinnatifida) berries ripeness induced pectin diversity: A comparative study in physicochemical properties, structure, function and fresh-keeping potential
1个月前
已完结
Comparative study of HG-type low-ester hawthorn pectin as a promising material for the preparation of hydrogel
1个月前
已完结
Dynamic transformation in flavor during hawthorn wine fermentation: Sensory properties and profiles of nonvolatile and volatile aroma compounds coupled with multivariate analysis
1个月前
已完结
Total (poly)phenol analysis by the Folin-Ciocalteu assay as an anti-inflammatory biomarker in biological samples
2个月前
已完结
Preparation and characterization of covalent starch-protein-tea polyphenol complexes with enhanced interfacial properties
2个月前
已完结
Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran
2个月前
已完结
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