Lv11
40 积分 2024-01-16 加入
Combination of sodium caseinate and succinylated alginate improved stability of high fat fish oil-in-water emulsions
4小时前
待确认
Influence of mulberry, pectin, rutin, and their combinations on α-amylase activity and glucose absorption during starch digestion
4个月前
已完结
A novel composite resistant starch with improved prebiotic functions
4个月前
已完结
Investigating the molecular mechanism of high-molecular-weight glutenin subunit affects gluten aggregation during dough mixing: Experimental characterizations and computational simulations
4个月前
已完结
Degraded polysaccharide from Lycium barbarum L. leaves improve wheat dough structure and rheology
4个月前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
4个月前
已完结
Improvement of okara noodle quality by modifying the soluble/insoluble dietary fibre ratio
4个月前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
4个月前
已完结
Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies
4个月前
已完结
The characteristics of sodium alginate-tremella polysaccharide assembled hydrogel induced by calcium ion and its protective effect on Lactobacillus rhamnosus
5个月前
已完结
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