Lv41
522 积分 2025-09-11 加入
Effects of microwave on microscopic, hydration, and gelatinization properties of oat and its application on noodle processing
20分钟前
已完结
Modulation of highland barley noodles quality by water-soluble polyphenols epigallocatechin gallate and ferulic acid
13天前
已完结
Optimization of rosemary extract-based immersion processing for improving color stability and quality of tuna flesh
1个月前
已完结
Molecular dynamics insights into the interaction mechanism between starch with tea polyphenols and its impact on the rice noodle quality
1个月前
已完结
Effects of Superheated Steam Treatment on the Physicochemical Properties of Buckwheat Flour and the Quality Attributes of Buckwheat Noodles
1个月前
已完结
Effect of ozonated water combined with tea polyphenols on microbiological, quality and physio-chemical characteristics of semi-dried black wheat and buckwheat noodles during storage
4个月前
已完结
Progressive study of the effect of superfine green tea, soluble tea, and tea polyphenols on the physico-chemical and structural properties of wheat gluten in noodle system
4个月前
已完结
Microwave Pasteurization of Cooked Pasta: Effect of Process Parameters on Texture and Quality for Heat‐and‐Eat and Ready‐to‐Eat Meals
5个月前
已完结
Modification of soybean lipophilic protein based on pH-shifting and high-pressure homogenization: Focus on structure, physicochemical properties and delivery vehicle
1年前
已完结
Concentration-Regulated Fibrillation of Peanut Protein: formation, structural characteristics, and emulsifying properties
1年前
已完结
皖公网安备34019202002308
