Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch

Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles

Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Effect of hydrocolloids on physical, thermal and microstructure properties of par-baked baguette during frozen storage

Effect of inulin with different degrees of polymerization on dough rheology, gelatinization, texture and protein composition properties of extruded flour products

Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch