Lv717
3700 积分 2024-12-19 加入
Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement
5天前
已完结
Dietary black soybean-whey blended protein prevents duodenal barrier damage via intestinal flora dysbiosis improvement, SCFA production and pyroptosis inhibition
6天前
已完结
Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation
14天前
已完结
Molecular structure, morphological, and physicochemical properties of highlands barley starch as affected by natural fermentation
14天前
已完结
Controlling rheology and structure of sweet potato starch noodles with high broccoli powder content by hydrocolloids
14天前
已完结
Rheo-Fermentation Dough Properties, Bread-Making Quality and Aroma Characteristics of Red Bean (Vigna angularis) Sourdough Induced by LAB Weissella confusa QS813 Strain Fermentation
17天前
已完结
Synergistic modification of wheat bran by fungal-enzymes: From wheat bran composition and properties modulation, gluten protein structure evolution, to wheat dough and noodle quality improvement
18天前
已完结
Aqueous-phase temperature modulates the structure and delivery performance of kafirin-quercetin nanoparticles
23天前
已关闭
Synergistic modification of chestnut powder via Lactobacillus plantarum and pullulanase: Promotion of resistant starch formation and structural-functional enhancement
24天前
已完结
Effect of cooking condiments on swelling and starch-gluten matrix structural/molecular changes of cooked noodles
28天前
已完结
皖公网安备34019202002308
