Lv5
1030 积分 2024-09-26 加入
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
3天前
已完结
The mediation mechanism of calcium ions on black bean type 3 resistant starch: Metabolomics, structure characteristics and digestibility
1个月前
已完结
Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue
3个月前
已关闭
Mechanistic insights into the impact of acetic acid, lactic acid, and succinic acid on the dough rheology, the breadmaking process, and the specific volume of wholemeal sourdough-type bread
6个月前
已完结
Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels
10个月前
已完结
Ef fect of sugar and sorbitol on the formation of low methoxyl pectin gels
10个月前
已关闭
Mathematical model of Ca 2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
10个月前
已完结
Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification
10个月前
已完结
Effect of Ca2+, Fe2+ and Mg2+ on rheological properties of new food matrix made of modified cell wall polysaccharides from apple
10个月前
已完结
Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness
10个月前
已完结
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