Lv11
40 积分 2024-05-11 加入
Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism
2小时前
待确认
Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough
1个月前
已完结
Effects of different exogenous proteins combined with dry heat treatment on physicochemical properties and digestive characteristics of puffed corn flour
2个月前
已完结
Microwave‐assisted drying techniques to enhance the drying efficiency and quality of dried Gastrodia elata
2个月前
已关闭
Control of starch–lipid interactions on starch digestibility during hot-extrusion 3D printing for starchy foods
2个月前
已完结
Lactobacillus plantarumWCFS1 Fermentation Differentially Affects Antioxidant Capacity and Polyphenol Content in Mung bean (Vigna radiata) and Soya Bean (Glycine max) Milks
3个月前
已完结
Analysis of Lipid Molecule Profiling and Conversion Pathway in Mandarin Fish (Siniperca chuatsi) during Fermentation via Untargeted Lipidomics
3个月前
已完结
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
3个月前
已完结
Role of Lactic Acid Bacteria in the Eating Qualities of Fermented Rice Noodles
4个月前
已完结
Effects of rolling on eating quality, starch structure, and water distribution in cooked indica rice dough
4个月前
已完结
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