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448 积分 2024-02-27 加入
Characterization of prebiotic oligosaccharides–starch interactions and their effects on wheat starch properties under different freezing-thawing cycles
10天前
已完结
Partial gelatinization treatment affects the structural, gelatinization, and retrogradation characteristics of maize starch-dietary fiber complexes
14天前
已完结
Improving the quality of steamed rice bread using micro-cellulose as fillers: Effect of particle size
14天前
已关闭
CMC-regulated multi-chamber formation contributes to the texture of deep-fried batter-coated meat strips: multiple visual evaluation collaborative water/oil migration analysis
22天前
已完结
Dissecting Maillard reaction production in fried foods: Formation mechanisms, sensory characteristic attribution, control strategy, and gut homeostasis regulation
1个月前
已完结
Structural transformation and oil absorption of starches with different crystal types during frying
1个月前
已完结
Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets
1个月前
已完结
Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets
1个月前
已完结
Insights on the acid hydrolysis of achira (Canna edulis) starch: Crystalline and double-helical structure changes impacting functionality
1个月前
已完结
Impact of freeze-thaw cycles on the physicochemical properties and structure-function relationship of potato starch with varying granule sizes in frozen dough
1个月前
已完结
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