Differences in the chemical composition and physicochemical properties between brown rice kernels and brown rice flours after Lactobacillus fermentation and their impact on the qualities of brown rice noodles DOI Creative Commons

Yunting Yang,

Yanting Liu,

Zhengping Duan

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117219 - 117219

Опубликована: Дек. 1, 2024

Язык: Английский

Analysis of printing temperature effect on texture modification: Potential of soy protein isolate-based bigel for swallowing-friendly food DOI

Runkang Qiu,

Peiyao Zhao, Ge Wang

и другие.

International Journal of Biological Macromolecules, Год журнала: 2025, Номер unknown, С. 139493 - 139493

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0
Co-assembly of Binary Oppositely Charged Nanofibrils into A Multifunctional Hydrogel Coating for Perishable Fruits Preservation DOI

Ruiqi Zeng,

Zhe Liu, Zhilin Jiang

и другие.

Food Bioscience, Год журнала: 2025, Номер 64, С. 105837 - 105837

Опубликована: Янв. 5, 2025

Язык: Английский

Процитировано

0
A Comprehensive Study on the Quality Deterioration Mechanism and Main Paths of Cowpea Pickles During Storage DOI
Yangyang Chen,

Huiyu Gong,

Hongbin Ren

и другие.

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0
Differences in the chemical composition and physicochemical properties between brown rice kernels and brown rice flours after Lactobacillus fermentation and their impact on the qualities of brown rice noodles DOI Creative Commons

Yunting Yang,

Yanting Liu,

Zhengping Duan

и другие.

LWT, Год журнала: 2024, Номер unknown, С. 117219 - 117219

Опубликована: Дек. 1, 2024

Язык: Английский

Процитировано

0