Lv1
40 积分 2026-01-25 加入
Impact of feeding and post prandial time on plasma ketone bodies in sows during transition and lactation
20小时前
待确认
Influence of Disulfide Bond Formation Via Recombinant PDI‐Ero 1 Processing of Proteins and Baking Quality
2个月前
已关闭
Enhancing the solubility and foam ability of rice glutelin by heat treatment at pH12: Insight into protein structure
2个月前
已完结
Mechanisms by which cooking processing and protein distribution synergistically affect the structural, physicochemical and digestive properties of black rice starch
2个月前
已完结
Effects of glutelin and globulin on the physicochemical properties of rice starch and flour
5个月前
已完结
Discrepancies in resistant starch and starch physicochemical properties between rice mutants similar in high amylose content
6个月前
已完结
Texture and sensory quality improvement of aged Indica rice by tailoring starch structures with the ultrasound-assisted dual-enzyme treatment
6个月前
已关闭
An overview on the dry heat treatment (DHT) for starch modification: Current progress and prospective applications
6个月前
已完结
Research progress on rice starch retrogradation: Insights into mechanism, influencing factors, detection technology and regulatory approaches
6个月前
已完结
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