Lv53
820 积分 2025-09-19 加入
Effect of Limosilactobacillus fermentum NCU001464 fermentation on physicochemical properties, xanthine oxidase inhibitory activity and flavor profile of Pueraria Lobata
4小时前
已完结
Preparation of porous-structured flat potato starch noodles with gelatin for shortening cooking time
1个月前
已完结
Valorization of saline byproducts: Development of composite films from waste salted egg white and plant extracts
1个月前
已完结
Developing high resistant starch content rice noodles with superior quality: A method using modified rice flour and psyllium fiber
1个月前
已完结
Impacts of Tetrastigma hemsleyanum Diels et Gilg non-starch polysaccharides on the structural and functional properties of potato starch
1个月前
已关闭
Effects of psyllium polysaccharide with different molecular weights on the digestibility, physicochemical properties of rice starch, and interaction forces between them
1个月前
已完结
Effect of starch chain structures on the order, strength, and digestibility of retrograded starch structures: A review
1个月前
已完结
Preparation of Lycium barbarum oligosaccharides using microwave-assisted FeCl3-DES system: Efficacy, physicochemical characteristics, and probiotic effects
1个月前
已完结
Low-molecular-weight ferulic oligosaccharides derived from rice bran enhance the inhibitory effect on rice starch digestion by attenuating self-aggregation
1个月前
已关闭
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
1个月前
已完结
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