Lv43
674 积分 2024-02-27 加入
FTIR characterization of protein–polysaccharide interactions in extruded blends
1小时前
待确认
Influence of different hydrocolloids on the pasting, rheological, and morphological characteristics of heat gelatinized cassava starch
20小时前
已完结
Soybean soluble polysaccharide enhances absorption of soybean genistein in mice
1天前
已完结
Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages
1天前
已完结
Impact of pre- and post- frying treatments on meat-analog based batter coated fried food
1天前
求助中
Structural transformation and oil absorption of starches with different crystal types during frying
1天前
已完结
A review of structural transformations and properties changes in starch during thermal processing of foods
1天前
已完结
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A review
1天前
已完结
A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods
1天前
已完结
Comprehensive insights into oil absorption in fried foods: The role of surface characteristics
1天前
已完结
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