Lv51
1058 积分 2024-10-29 加入
Citrus fiber for the stabilization of O/W emulsion through combination of Pickering effect and fiber-based network
5小时前
待确认
Development of low glycemic index food products with wheat resistant starch: a review
28天前
已完结
Preparation and characterization of low estimated glycemic index (eGI) chestnut flours using plasma jet combined lipase hydrolysis
28天前
已完结
High fiber, low glycaemic index (GI) prebiotic multigrain functional beverage from barnyard, foxtail and kodo millet
1个月前
已完结
Low glycemic index noodle and pasta: Cereal type, ingredient, and processing
1个月前
已完结
Development and quality analysis of low GI composite buckwheat steamed bun
1个月前
已完结
Electroencephalography (EEG) design for flavor perception of Baijiu: An investigation into the influence of full-bodied mouthfeel on brain rhythms
1个月前
已完结
Structure, thermal stability, physicochemical and functional characteristics of insoluble dietary fiber obtained from rice bran with steam explosion treatment: Effect of different steam pressure and particle size of rice bran
2个月前
已完结
Effect of particle size and microstructure on the physical properties of soybean insoluble dietary fiber in aqueous solution
2个月前
已完结
Stability of emulsion stabilized by low-concentration soybean protein isolate: Effects of insoluble soybean fiber
4个月前
已关闭
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