Lv52
1396 积分 2025-05-30 加入
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
1天前
已完结
Unveiling the anion-specific effect induced structure and behavior variations on a single chitin chain
7天前
已完结
Writing a scientific article: A step-by-step guide for beginners
7天前
已完结
The in-vitro digestibility of instant noodles: Interplay of texture, microstructure and starch structure
12天前
已完结
Structural determinants of physicochemical properties and digestibility of chestnut (Castanea mollissima Blume) starches: Implications for functional and nutritional optimization
12天前
已完结
Differences in physicochemical properties and structure of red sorghum starch: Effect of germination treatments
18天前
已完结
Effect of germination duration on structural and physicochemical properties of mung bean starch
18天前
已完结
Characterization of molecular, physicochemical, and morphological properties of starch isolated from germinated highland barley
18天前
已完结
Effects of synergistic modification using alkalis and guar gum on the pasting, rheological, and microstructural properties of germinated highland barley starch gels
18天前
已完结
Physicochemical changes in Amaranthus spp grains, flour, isolated starch, and nanocrystals during germination and malting
18天前
已完结
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