Lv2
146 积分 2023-12-12 加入
Fabrication and characterization of tea seed starch-tea polyphenol complexes
6天前
已完结
Understanding synchronous regulating effects of starch-protein interactions on starch digestion and retrogradation under thermal shear processing
6天前
已完结
Development of a novel resistant starch via synergistic triple modification strategy that enables lipid complexation under mild conditions
7天前
已关闭
Analysis of starch structure, functional properties, and the underlying molecular mechanism in SeaRice86 (SR86)
7天前
已关闭
The effects of cooperative fermentation by yeast and lactic acid bacteria on the dough rheology, retention and stabilization of gas cells in a whole wheat flour dough system – A review
10天前
已完结
Exploring the effects of spontaneous and solid-state fermentation on the physicochemical, functional and structural properties of whole wheat flour (Triticum aestivum L.)
10天前
已完结
Variability of arabinoxylan and phytochemicals in refined and whole wheat flour: Insights for wheat quality improvement
10天前
已完结
Formulation and evaluation of novel nutraceuticals rich in protein, vitamins, minerals, natural flavors, and steviol glycosides for improving quality of life
13天前
已关闭
Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting
17天前
已完结
A further understanding of changes of wheat bran functionality induced by different types of probiotics fermentation: From molecules to regulation mechanism
17天前
已完结
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