Lv4
468 积分 2024-11-02 加入
INFOGEST static in vitro simulation of gastrointestinal food digestion
4天前
已完结
A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality
6天前
已完结
Improving functional properties of pea protein through “green” modifications using enzymes and polysaccharides
6天前
已完结
Physicochemical and Functional Properties of Soy Protein Substrates Modified by Low Levels of Protease Hydrolysis
6天前
已完结
Recent advances in enzyme biotechnology on modifying gelatinized and granular starch
6天前
已完结
Physicochemical and thermal characteristics of choline chloride-based deep eutectic solvents
8天前
已完结
Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties
1个月前
已完结
Improved Method for Determining Food Protein Degree of Hydrolysis
1个月前
已完结
The bread making process of ancient wheat: A semi-structured interview to bakers
1个月前
已关闭
Impact of water extractable arabinoxylan with different molecular weight on the gelatinization and retrogradation behavior of wheat starch
1个月前
已完结
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