Modification of multi-scale structure, physicochemical properties, and digestibility of rice starch via microwave and cold plasma treatments

Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose

Insight into the improving effect on multi-scale structure, physicochemical and rheology properties of granular cold water soluble rice starch by dielectric barrier discharge cold plasma processing

Understanding the granule, growth ring, blocklets, crystalline and molecular structure of normal and waxy wheat A- and B- starch granules

Effects of ultra-high pressure combined with cold plasma on structural, physicochemical, and digestive properties of proso millet starch

Understanding interactions among flavor compounds from spices and myofibrillar proteins by multi-spectroscopy and molecular docking simulation