Lv5
830 积分 2024-03-19 加入
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
25天前
已完结
Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes
26天前
已完结
Exploring characteristics of instant fried noodle enriched with cross-linked phosphorylated type 4 resistant wheat starch: Insights from its microstructure, textural properties, and in-vitro starch digestibility
27天前
已完结
A cooked pasta matrix high in dietary fiber, polyphenols, and antioxidant capacity using decocted Hibiscus calyces
27天前
已关闭
The in-vitro digestibility of instant noodles: Interplay of texture, microstructure and starch structure
28天前
已完结
Controlling effect and mechanism of burdock fructooligosaccharide against Alternaria fruit rot in blueberry during postharvest
1个月前
已完结
Structural and in vitro starch digestion of wheat flour noodle by calcium mediated gelation of low methoxyl pectin
1个月前
已完结
Synergistic effect of pectin and the flavanols mixture on in vitro starch digestion and the corresponding mechanism
1个月前
已完结
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
1个月前
已完结
The combined effect of acid and mild heat treatment on the shelf-life and quality of fresh wet noodles
1个月前
已完结
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