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1330 积分 2024-07-27 加入
Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms
17小时前
已完结
The role of feruloylation of wheat bran arabinoxylan in regulating the heat-evoked polymerization behavior of gluten
7天前
已完结
Synergistic Inhibition of Starch Gelatinization And Retrogradation Characteristics by Arabinoxylan/Β-Glucan Simulates Various Cereal Endosperm Structures
8天前
已完结
Wheat bran arabinoxylans: Chemical structure, extraction, properties, health benefits, and uses in foods
25天前
已完结
Cereal-Derived Water-Unextractable Arabinoxylans: Structure Feature, Effects on Baking Products and Human Health
25天前
已完结
Microstructure of starch complexes coated with arabinoxylans and β-glucans: Effect on gelatinization and digestion properties
1个月前
已完结
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review
1个月前
已完结
Perspectives on evaluating health effects of starch: Beyond postprandial glycemic response
1个月前
已完结
Study on Structural Changes of Starches with Different Amylose Content during Gelatinization Process
1个月前
已完结
Reduced fat content of fried batter-breaded fish nuggets by adding dietary fibers: Insight into wheat starch and gluten conformations, fiber properties and anti-fat absorption capacities
1个月前
已完结
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