南昌大学教师个人主页刘成梅

个人信息

姓名：刘成梅

论文成果

Potential physicochemical basis of Mediterranean diet effect: Ability of emulsified olive oil to increase carotenoid bioaccessibility in raw and cooked tomatoes 2026-01-06
Improvement in nutritional attributes of rice using superheated steam processing 2026-01-06
Effectiveness of partially hydrolyzed rice glutelin as a food emulsifier: Comparison to whey protein 2026-01-06
Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin 2026-01-06
Mathematical modeling on thin layer microwave drying of instant rice noodles 2026-01-06
Effect of moisture content on glass transition temperature and diffusion properties of low-molecular-weight sugars by molecular dynamics simulation 2026-01-06
Effect of food additives on starch retrogradation: A review 2026-01-06
Selective peroxidase inactivation of lightly milled rice by superheated|steam 2026-01-06
Improved in vitro digestion stability of (-)-epigallocatechin gallate|through nanoliposome encapsulation 2026-01-06
Influence of anionic polysaccharides on the physical and oxidative stability of hydrolyzed rice glutelin emulsions: Impact of polysaccharide type and pH 2026-01-06

1 2 3

第1页

1
2
3