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10 积分 2025-11-23 加入
Properties of pullulan and its effects on starch gelatinization, retrogradation, and protein interaction: A review
1个月前
已完结
Study of starch molecular structure–property relations provides new insight into slowly digested rice development
1个月前
已完结
Astaxanthin-loaded whey protein/pullulan composite nanodispersions with enhanced stability, bioaccessibility, and antioxidant activity
1个月前
已关闭
Effects of glutenin and gliadin modified by protein-glutaminase on pasting, rheological properties and microstructure of potato starch
1个月前
已完结
Flavor perception in the oral processing of mixed grain foods: Flavor release and AI
1个月前
已完结
Effects of hydrogen bonding and electrostatic interactions on the formation of rice starch-Mesona chinensis polysaccharide gels
1个月前
已完结
Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins
1个月前
已完结
Improving the quality of steamed rice bread using micro-cellulose as fillers: Effect of particle size
1个月前
已完结
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
1个月前
已完结
Nanocellulose improves the texture profiles of gluten-free bread through filler reinforcement and gas cell stabilization
1个月前
已完结
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