Lv1
20 积分 2024-01-08 加入
Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time
5小时前
求助中
Insights into the effects of pentosan on the physicochemical properties and digestibility of semolina flour noodles during processing
5小时前
已完结
Comparison of uniaxial/biaxial extensional rheological properties of mixed dough with traditional rheological test results: relationship with the quality of steamed bread
5小时前
待确认
Lactic acid fermentation as a tool to enhance the functional features of Echinacea spp
17天前
已完结
Rheology, stability, antioxidant properties, and curcumin release of oil-in-water Pickering emulsions stabilized by rice starch nanoparticles
18天前
已完结
Characteristics of starch-based Pickering emulsions from the interface perspective
19天前
已完结
Rheology, stability, antioxidant properties, and curcumin release of oil-in-water Pickering emulsions stabilized by rice starch nanoparticles
19天前
已完结
Health effects of dietary risks in 195 countries, 1990–2017: a systematic analysis for the Global Burden of Disease Study 2017
4个月前
已完结
Effect of different treatment methods on protein aggregation characteristics in wheat flour maturation
4个月前
已完结
Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation
4个月前
已完结
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