专题：Food composition and properties

This cluster of papers explores the role of dietary fiber, glycemic index, starch, and whole grains in human health. It covers topics such as the health benefits of dietary fiber, glycemic index methodology, physicochemical properties of starch, and the impact of whole grain consumption on metabolic health.
最新文献
Understanding the processing and digestibility attributes of rice noodles supplemented with acetylated cassava starch

article Full Text OpenAlex

Structural modification and foaming enhancement of winged bean protein isolate via heat treatment: Implications for high-quality plant-based whipped cream applications

article Full Text OpenAlex

Effect of the combined addition of hyaluronic acid and gellan gum on the physicochemical and digestive properties of tofu

article Full Text OpenAlex

The changes in multi-scale structure and properties of wheat starch after interaction with oligosaccharides of different polymerization degrees under different freeze-thaw cycles

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Mechanism of punicalagin adsorption on novel baobab-derived green adsorbents: Insights from a mass transfer model approach

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Gum Arabic-protein coacervation: Recent advances for improved functionality and food applications

review Full Text OpenAlex

Comprehensive quality profiling and multivariate analysis of rice (Oryza sativa L.) cultivars: integrating physical, cooking, nutritional, and micronutrient characteristics for enhanced varietal selection

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The influence of water-soluble arabinoxylan on the rheological properties of model dough and the interfacial properties of imitation dough liquor

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The fine structure of starch: a review

review Full Text OpenAlex

Cold-set composite gels of kidney bean protein isolate and basil seed gum induced by glucono-δ-lactone and sodium citrate: Preparation, gel properties and protection on astaxanthin

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近5年高被引文献
Applications of infrared spectroscopy in polysaccharide structural analysis: Progress, challenge and perspective

article Full Text OpenAlex 495 FWCI58.475

A review on plant-based proteins from soybean: Health benefits and soy product development

review Full Text OpenAlex 404 FWCI14.028

General Health Benefits and Pharmacological Activities of Triticum aestivum L.

review Full Text OpenAlex 324 FWCI14.51

Storage of Cereal Grains and Their Products

book Full Text OpenAlex 315 FWCI11.201

Physical modification of starch by heat-moisture treatment and annealing and their applications: A review

review Full Text OpenAlex 271 FWCI7.601

International tables of glycemic index and glycemic load values 2021: a systematic review

review Full Text OpenAlex 271 FWCI8.093

The development history and recent updates on soy protein-based meat alternatives

article Full Text OpenAlex 263 FWCI29.918

Basic principles in starch multi-scale structuration to mitigate digestibility: A review

review Full Text OpenAlex 247 FWCI6.826

Exopolysaccharides from lactic acid bacteria: Techno-functional application in the food industry

article Full Text OpenAlex 241 FWCI31.19

Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages.

article Full Text OpenAlex 240 FWCI31.998