Exploring lipid-integrated V-type seed crystals in rice starch, enhancing nutritional starch properties through structural transformation and retrogradation process insights.
Exploring sodium alginate’s impact on rice starch characteristics, using rheological methods for optimal gelation, and revealing new food texturing possibilities.
Exploring NIR spectroscopy combined with chemometrics to detect rice adulteration, enhancing food safety with high accuracy and rapid quantitative identification methods.
Explore the study on improving rice and gluten proteins’ emulsification properties compared to soy protein, highlighting the impact of solubility and Na2SO3 treatment.
Explore the correlation between pea peptides’ sensory characteristics, enzymatic hydrolysis, debittering treatments, and enhanced antioxidant activity in this insightful study.
Explore innovative debittering methods for pea peptides with secondary butanol and β-CD, enhancing food applications through reduced bitterness and improved taste.
Discover optimized pea protein hydrolysis methods for improved solubility, recovery, and antioxidant activity in food and pharmaceutical industries.
Explore optimized hydrolysis and debittering of pea protein for health foods, enhancing nutritional value and sensory acceptance with advanced research techniques.
Explore the latest research on pea antioxidant peptides, their preparation methods, mechanisms, and debittering techniques for enhanced food applications.
Explore pea protein’s nutritional benefits, functional properties, and innovative modification techniques for enhanced food industry applications.