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34 积分 2024-01-11 加入
Control of ice crystal nucleation and growth during the food freezing process
16天前
已完结
Control of ice crystal nucleation and growth during the food freezing process
18天前
已完结
Unveiling the dynamic interactions of gluten-starch-water in frozen dough: An in-depth review
19天前
已完结
Control of ice crystal nucleation and growth during the food freezing process
19天前
已完结
A Comprehensive Review of Biomimicry in Food: Biomimetic Foods, Food Processing, Food Packaging, Food Freezing, and Food Quality Inspection
20天前
已完结
A Review of Heat and Mass Transfer Models in Food Freezing: Fundamentals, Influencing Factors, Model Construction, and Application
20天前
已完结
Improving the eating quality of cooked rice with rice bran oil: Effects of starch and protein structures and leached components on water migration and microstructure
1个月前
已完结
Addition of chicken fat to cooked rice improved its flavor, cooking quality, and digestibility
1个月前
已完结
Effects of cooling rate on retrograded nucleation of different rice starch-aromatic molecule complexes
2个月前
已完结
Impact of cooling rates on the flavor of cooked rice during storage
2个月前
已完结
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