Lv41
480 积分 2024-10-16 加入
Interplay between crosslinking and ice nucleation controls the porous structure of freeze-dried hydrogel scaffolds
2小时前
已完结
Unambiguous Ex Situ and in Cell 2D 13C Solid-State NMR Characterization of Starch and Its Constituents
17天前
已完结
A review of green methods used in starch–polyphenol interactions: physicochemical and digestion aspects
1个月前
已完结
Control of Starch Molecular Weight by Enzyme Treatment Facilitates the Formation of V-Type Starch–Resveratrol Complexes in a High-Pressure Homogenization Environment and Their Modulation Effects on the Gut Microbiota
1个月前
已完结
Oxidative Stability, Affective and Descriptive Sensory Properties of Roasted Peanut Flavored with Oregano, Laurel, and Rosemary Essential Oils as Natural Preservatives of Food Lipids
2个月前
已完结
Determination of the Shelf Life of High-Oleic Fried Peanuts Prepared by the ‘Deep-Fried Process’ with the Addition of Humulus lupulus or Origanum vulgare Oil in the Frying Oil
2个月前
已完结
A Comprehensive Review on the Structure, Formation, and Multidimensional Characterization of Starch–Guest Inclusion Complexes
3个月前
已完结
In vivo oral breakdown properties of whey protein gels containing OSA-modified-starch-stabilized emulsions: Impact of gel structure
7个月前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
7个月前
已完结
Assembly of Bioactive Nanoparticles via Metal–Phenolic Complexation
8个月前
已完结
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