Lv11
50 积分 2024-07-31 加入
Inhibitory effects of a low-molecular-weight sulfated fucose-containing saccharide on α-amylase and α-glucosidase prepared from ascophyllan
1小时前
待确认
Application of Emerging Non-Thermal Processing Technologies: Impact on Characteristics, Efficacy, and Safety of Foods
5天前
已完结
Ultrasound Modification of White Garland‐Lily Starch: Functional, Thermal, and Pasting Properties
22天前
已完结
Effects of Ultrasound Processing on the Thermal and Retrogradation Properties of Nonwaxy Rice Starch
22天前
已完结
Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein
23天前
已完结
Changes in the quality and in vitro digestibility of brown rice noodles with the addition of ultrasound‐assisted enzyme‐treated red lentil protein
1个月前
已完结
Complexation between burdock holocellulose nanocrystals and corn starch: gelatinization properties, microstructure, and digestibility in vitro
2个月前
已完结
Understanding the Influences of Rice Starch Fine Structure and Protein Content on Cooked Rice Texture
2个月前
已完结
Pasting and retrogradation properties of rice starch with phenolics from three varieties of brown rice
2个月前
已完结
Effect of the Ratio of Soluble and Insoluble Dietary Fiber from Rice Bran with Extrusion Cooking Treatment on Pasting, Thermal, and Structural Properties of Rice Starch Gel
4个月前
已完结
皖公网安备34019202002308
