Lv11
60 积分 2024-10-05 加入
Effect of high hydrostatic pressure on the multi-scale structure and digestive properties of Lonicera caerulea berry polyphenol-wheat starch complex
3小时前
已完结
Preparation and characterization of covalent starch-protein-tea polyphenol complexes with enhanced interfacial properties
8天前
已完结
Fabrication, characterization and emulsifying properties of potato starch/soy protein complexes in acidic conditions
8天前
已完结
Preparation and Characterization of Extruded Yam Starch–Soy Protein Isolate Complexes and Their Effects on the Quality of Dough
8天前
已完结
Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels
8天前
已完结
Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches
8天前
已完结
Delineating the physico-chemical, structural, and water characteristic changes during the deterioration of fresh noodles
1个月前
已完结
Effects of flour dynamic viscosity on the quality properties of buckwheat noodles
1个月前
已完结
Effect of soybean milk addition on the quality of frozen-cooked noodles
1个月前
已完结
Effect of Canna edulis starch addition on the properties of flour, rheology of dough and quality of semi‐dry noodles
1个月前
已完结
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