Lv1
30 积分 2025-10-11 加入
Structural and physicochemical properties of rice starch from a variety with high resistant starch and low amylose content
14天前
已完结
Optimization of the preparation process of rice quinoa gel by response surface methodology
19天前
已完结
A review of starch swelling behavior: Its mechanism, determination methods, influencing factors, and influence on food quality
21天前
已完结
Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough
2个月前
已完结
Comparative study of binding interactions between different fatty acids and β-lactoglobulin:Impact on conformation and physicochemical properties of the protein
2个月前
已完结
Deciphering the non-covalent binding patterns of three whey proteins with rosmarinic acid by multi-spectroscopic, molecular docking and molecular dynamics simulation approaches
2个月前
已完结
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
2个月前
已完结
Rice protein: Emerging insights of extraction, structural characteristics, functionality, and application in the food industry
2个月前
已完结
Improved properties of potato starch/myristic acid composite films via high hydrostatic pressure: The role of pressure-induced intermolecular interaction
2个月前
已完结
Structure, physicochemical and in vitro digestion properties of ternary blends containing swollen maize starch, maize oil and zein protein
2个月前
已完结
皖公网安备34019202002308
