Lv11
48 积分 2024-04-22 加入
Ultrasound-assisted alkaline pH-shifting fabrication of rice bran protein-tea saponin complexes: Mechanistic insights into the role of saponin concentration on structural characteristics and emulsion stability
2小时前
待确认
α-Glucosidase inhibitors from brown rice bound phenolics extracts (BRBPE): Identification and mechanism
2天前
已完结
Manufacturing of emulsion type garlic paste: Characterization of rheological properties as affected by lecithin, guar gum, and olive oil using steady, dynamic, and three interval thixotropy tests
1个月前
已完结
Effects of erythritol on rheological properties of rice flour and structural characteristics of extruded dried rice noodles with rapid rehydration behaviors
1个月前
已完结
Microstructural, physicochemical properties and starch digestibility of brown rice flour treated with extrusion and heat moisture
1个月前
已完结
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
1个月前
已完结
Study on the colloidal and emulsifying properties of different whole-component plant-based particles
1年前
已完结
High freeze-thaw stability of Pickering emulsion stabilized by SPI-maltose particles and its effect on frozen dough
1年前
已完结
Modifying duck myofibrillar proteins using sodium bicarbonate under cold plasma treatment: Impact on the conformation, emulsification, and rheological properties
1年前
已完结
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