Lv41
634 积分 2024-02-27 加入
Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch
7天前
已完结
Pasting properties of A- and B-type wheat starch granules and annealed starches in relation to swelling and solubility
7天前
已完结
Synergistic Enhancement of Corn Starch Gel Functionality: Soluble Soybean Polysaccharide and Soybean Oil Enhance Texture and Improve Water Retention During Partial Gelatinization
9天前
已完结
Effects of freeze-thaw cycles on the quality of frozen raw noodles
9天前
已完结
Intelligence detection of oil absorption in French fries by surface profiles
12天前
已完结
Mechanisms of retarding the deterioration of pasted starch by curdlan during frozen storage
1个月前
已完结
Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding
1个月前
已完结
Inhibitory effect of hydrocolloids and ultrasound treatments on acrylamide and 5-hydroxymethylfurfural formation in French fries
1个月前
已完结
Sodium alginate edible coating to reduce oil absorption of French fries with maintaining overall acceptability: Based on a water replacement mechanism
1个月前
已完结
Characterization of prebiotic oligosaccharides–starch interactions and their effects on wheat starch properties under different freezing-thawing cycles
1个月前
已完结
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