Lv0
0 积分 2024-04-05 加入
Glass Transition Temperature and Its Relevance in Food Processing
22天前
已完结
The glass transition temperatures of sugar mixtures
22天前
已完结
Understanding the caking behavior of amorphous jujube powder by powder rheometer
22天前
已完结
Chemometric analysis illuminates the relationship among browning, polyphenol degradation, Maillard reaction and flavor variation of 5 jujube fruits during air-impingement jet drying
22天前
已完结
Changes of characteristic sugar, fatty acid, organic acid and amino acid in jujubes at different dry mature stages
24天前
已完结
Valorization of Cold Plasma Technologies for Eliminating Biological and Chemical Food Hazards
24天前
已完结
The hydration of glucose: the local configurations in sugar–water hydrogen bonds
1个月前
已完结
Stationary deep-bed drying: A comparative study between a logarithmic model and a non-equilibrium model
1个月前
已完结
Infrared based dry blanching and hybrid drying of bitter gourd slices: Process efficiency evaluation
1个月前
已完结
Sorption properties, glass transition and state diagrams for pumpkin powders containing maltodextrins
1个月前
已完结
皖公网安备34019202002308
