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40 积分 2024-03-25 加入
Recent advances in germinated cereal and pseudo-cereal starch: Properties and challenges in its modulation on quality of starchy foods
7天前
已完结
A review of the effects of fermentation on the structure, properties, and application of cereal starch in foods
8天前
已完结
Microencapsulation of Nigella sativa oleoresin by spray drying for food and nutraceutical applications
1个月前
已完结
The pre-addition of “blocking” proteins decreases subsequent cellulase adsorption to lignin and enhances cellulose hydrolysis
7个月前
已关闭
Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation
11个月前
已完结
Enzymatic susceptibility of barley starch and its impact on starch structure
11个月前
已完结
Ultra high-pressure homogenized emulsions stabilized by sodium caseinate: Effects of protein concentration and pressure on emulsions structure and stability
1年前
已完结
Ultra-High Pressure Homogenization improves oxidative stability and interfacial properties of soy protein isolate-stabilized emulsions
1年前
已完结
Innovative integration of computer vision, IoT, and digital twin in food quality and safety assessment
1年前
已完结
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