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Frontiers in Nutrition
|
December 2, 2022
Corner coil heating mode improves the matrix uniformity of cooked rice in an induction heating cooker
Jinxi Kong, Jinxuan Tao, Shanlin Fu, et al.
Food Research International (Ottawa, Ont.)
|
April 12, 2024
Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system
Yabin Guo, Ruolan Fang, Yiyuan Zhen, et al.
Food Chemistry
|
October 11, 2016
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
Mingcong Fan, Ting Hu, Siming Zhao, et al.
Carbohydrate Polymers
|
October 6, 2016
Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch
Nannan Li, Meng Niu, Binjia Zhang, et al.
International Journal of Biological Macromolecules
|
December 14, 2024
Wheat β-glucan reduces obesity and hyperlipidemia in mice with high-fat and high-salt diet by regulating intestinal flora
Min Li, Qingshan Wang, Xiuwei Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety
|
June 10, 2022
Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism
Zihang Cheng, Dongling Qiao, Siming Zhao, et al.
Molecules and Cells
|
May 31, 2016
Protective Effects of Green Tea Polyphenol Against Renal Injury Through ROS-Mediated JNK-MAPK Pathway in Lead Exposed Rats
Haidong Wang, Deyuan Li, Zhongze Hu, et al.
Food Chemistry
|
August 11, 2016
Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch
Wei Wang, Hongxian Zhou, Hong Yang, et al.
International Journal of Biological Macromolecules
|
March 14, 2022
Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion
Zihang Cheng, Jiangnan Li, Dongling Qiao, et al.
Carbohydrate Polymers
|
March 26, 2021
Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility
Lange Miao, Yan Xu, Caihua Jia, et al.
Page
of 13
Search research articles
Search
Showing results (21-30 of 129) with videos related to
Sort By:
Page
of 13
Frontiers in Nutrition
|
December 2, 2022
Corner coil heating mode improves the matrix uniformity of cooked rice in an induction heating cooker
Jinxi Kong, Jinxuan Tao, Shanlin Fu, et al.
Food Research International (Ottawa, Ont.)
|
April 12, 2024
Ion presence during thermal processing modulates the performance of rice albumin/anthocyanin binary system
Yabin Guo, Ruolan Fang, Yiyuan Zhen, et al.
Food Chemistry
|
October 11, 2016
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
Mingcong Fan, Ting Hu, Siming Zhao, et al.
Carbohydrate Polymers
|
October 6, 2016
Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch
Nannan Li, Meng Niu, Binjia Zhang, et al.
International Journal of Biological Macromolecules
|
December 14, 2024
Wheat β-glucan reduces obesity and hyperlipidemia in mice with high-fat and high-salt diet by regulating intestinal flora
Min Li, Qingshan Wang, Xiuwei Zhang, et al.
Comprehensive Reviews in Food Science and Food Safety
|
June 10, 2022
Whole grain rice: Updated understanding of starch digestibility and the regulation of glucose and lipid metabolism
Zihang Cheng, Dongling Qiao, Siming Zhao, et al.
Molecules and Cells
|
May 31, 2016
Protective Effects of Green Tea Polyphenol Against Renal Injury Through ROS-Mediated JNK-MAPK Pathway in Lead Exposed Rats
Haidong Wang, Deyuan Li, Zhongze Hu, et al.
Food Chemistry
|
August 11, 2016
Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch
Wei Wang, Hongxian Zhou, Hong Yang, et al.
International Journal of Biological Macromolecules
|
March 14, 2022
Microwave reheating enriches resistant starch in cold-chain cooked rice: A view of structural alterations during digestion
Zihang Cheng, Jiangnan Li, Dongling Qiao, et al.
Carbohydrate Polymers
|
March 26, 2021
Structural changes of rice starch and activity inhibition of starch digestive enzymes by anthocyanins retarded starch digestibility
Lange Miao, Yan Xu, Caihua Jia, et al.
Page
of 13