Lv5
1040 积分 2024-09-26 加入
The mediation mechanism of calcium ions on black bean type 3 resistant starch: Metabolomics, structure characteristics and digestibility
15小时前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
1个月前
已完结
The mediation mechanism of calcium ions on black bean type 3 resistant starch: Metabolomics, structure characteristics and digestibility
3个月前
已完结
Effect of moderate electric field on rheological properties, cell wall components, and microstructure of apple tissue
4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
7个月前
已完结
Characterisation of flavour–texture interactions in sugar-free and sugar-containing pectin gels
1年前
已完结
Ef fect of sugar and sorbitol on the formation of low methoxyl pectin gels
1年前
已关闭
Mathematical model of Ca 2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
1年前
已完结
Gelation of pomelo (Citrus maxima) pectin as induced by divalent ions or acidification
1年前
已完结
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