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204 积分 2023-12-18 加入
Effects of different thermal processing methods on bioactive components, phenolic compounds, and antioxidant activities of Qingke (highland hull-less barley)
1天前
已关闭
Binding interactions between protein and polyphenol decreases inhibitory activity of the polyphenol against α-amylase: A new insight into the effect of dietary components on starch-hydrolyzing enzyme inhibition
2天前
已完结
Resistant starch and type 2 diabetes mellitus: Clinical perspective
2天前
已完结
Associations of the glycaemic index and the glycaemic load with risk of type 2 diabetes in 127 594 people from 20 countries (PURE): a prospective cohort study
2天前
已完结
Effects of protein digestion on in vitro digestibility of starch in sorghum differing in endosperm hardness and flour particle size
2天前
已完结
Substitution of wheat semolina with intact chickpea cells: A study on extruded pasta quality
15天前
已完结
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel
20天前
已完结
Role of heat pretreatment and transglutaminase treatment on the gelling properties of pea protein
20天前
已完结
Effects of interaction between hesperetin/hesperidin and glutenin on the structure and functional properties of glutenin
21天前
已完结
Effects of steam explosion on the structural, physicochemical, and functional characteristics of dietary fiber in sorghum grains
22天前
已完结
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