Lv3
210 积分 2024-04-08 加入
Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties
2天前
已完结
Plant based protein products: Characterization and functionality of dried tofu noodles containing lotus root powder
21天前
已完结
Study on the mechanism of various exogenous proteins with different inhibitions on wheat starch digestion: From the distribution behaviors of protein in the starch matrix
1个月前
已完结
Inhibition of Staphylococcus aureus biofilm by quercetin combined with antibiotics
2个月前
已完结
Encapsulation of rutin in Pickering emulsions stabilized using octenyl succinic anhydride (OSA) modified quinoa, maize, and potato starch nanoparticles
3个月前
已完结
Fabrication, characterization and in vitro digestion of camellia oil body emulsion gels cross-linked by polyphenols
3个月前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
3个月前
已完结
Construction and properties of an amyloid fiber ferulic acid chitosan double network hydrogel and its inhibition of AGEs activity
4个月前
已完结
Composition and technological properties of the flour and bran from common and tartary buckwheat
6个月前
已完结
From coarse to smooth: The beneficial effect of morphologically modified bran on the physical properties of bran-added dough and steamed buns
6个月前
已完结
皖公网安备34019202002308
