Superheated Steam Turns Highland Barley Into a Gel With Slower-Digesting Starch
A six-minute superheated steam treatment raises beta-glucan molecular weight, reorganizes starch and protein in highland barley whole flour, and yields ...
Tag: gel properties
Ultrasound-Treated Egg White Powder Could Give Yogurt a Protein Boost Without Ruining the Ferment
A combined ultrasound and heat pretreatment slashes the antibacterial activity of egg white powder, allowing small additions to strengthen yogurt ...
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Mothers who receive childcare support from maternal grandparents show more parental warmth, finds NTU Singapore study
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University of Seville Breaks 120-Year-Old Mystery, Revises a Key Einstein Concept
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Bee body mass, pathogens and local climate influence heat tolerance
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Researchers record first-ever images and data of a shark experiencing a boat strike
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Groundbreaking Clinical Trial Reveals Lubiprostone Enhances Kidney Function
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