Lv11
34 积分 2024-01-27 加入
Characteristics of the microstructure and the key components of white kidney bean sourdough bread induced by mixed-strain fermentation and its influence on gut microbiota
2天前
已完结
Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation
13天前
已完结
In vivo absorption, in vitro simulated digestion, and fecal fermentation properties of Imperata cylindrica polysaccharides and their effects on gut microbiota
13天前
已完结
Digestion under saliva, simulated gastric and small intestinal conditions and fermentation in vitro by human gut microbiota of polysaccharides from Ficus carica Linn
13天前
已完结
Comprehensive assessment of Hypsizygus marmoreus polysaccharides through simulated digestion and gut microbiota fermentation in vitro
13天前
已完结
Effect of salt and kansui on rheology, water mobility and physicochemical properties of long-chain inulin non-fermented dough and its noodles quality
2个月前
已完结
Hydration and solution properties of fluorescently labeled wheat arabinoxylans following enzymatic hydrolysis
4个月前
已完结
Analysis of the interaction between chitosan with different molecular weights and casein based on optical interferometry
4个月前
已完结
Unraveling the deterioration mechanism of dough during whole wheat flour processing: A case study of gluten protein containing arabinoxylan with different molecular weights
4个月前
已完结
Innovative Use of Wastewater-Extracted Arabinoxylans: Elevating Steamed Bread Texture and Structure
4个月前
已关闭
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