Lv5
1600 积分 2024-09-13 加入
Towards rapidly quantifying and visualizing starch content of sweet potato [Ipomoea batatas (L.) Lam] based on NIR spectral and image data fusion
28天前
已完结
Physicochemical and structural properties of gluten-free black rice dough: the effect and mechanism analysis of inulin polymerization degree and replacement level
4个月前
已完结
Improvement in quality deterioration of frozen cooked rice during freeze-thaw cycles: Antifreeze protective effect of inulin addition
4个月前
已完结
Effect of NaHCO3 on the quality and in vitro starch digestibility of fried-free instant noodles
4个月前
已完结
Structural characterization of a novel polysaccharide from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hulls and its cryoprotective effects on non-fermented frozen dough
4个月前
已完结
Process development for producing high-purity inulin powder from Jerusalem artichokes through hot water extraction, purification, and drying
4个月前
已完结
Structure, physicochemical and functional properties of glycosylation-induced highland barley glutenin-inulin complexes
4个月前
已完结
Interactive effects of free and cell wall-bound polyphenols on starch pasting, retrogradation, gelation and digestibility
4个月前
已完结
Cryoprotective role of ice structuring protein/short-chain inulin/trehalose in frozen shrimp surimi: Quality maintenance strategies during freeze-thaw cycles
4个月前
已完结
Inulin as a Biopolymer; Chemical Structure, Anticancer Effects, Nutraceutical Potential and Industrial Applications: A Comprehensive Review
4个月前
已完结
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