Lv4
560 积分 2024-10-18 加入
Dynamic rheological behavior of high-amylose wheat dough during various heating stages: Insight from its starch characteristics
4个月前
已完结
Micro-engineering based Structuring and Valorization of Lipid Foods
8个月前
已关闭
Ethylcellulose solvent substitution method of preparing heat resistant chocolate
9个月前
已完结
Effect of starch type and chitosan supplementation on physicochemical properties, morphology, and oil structuring capacity of composite starch bioaerogels
9个月前
已完结
The lipid-amylose complexes enhance resistant starch content in candelilla wax-based oleogels cookies
9个月前
已完结
Molecular jackhammers eradicate cancer cells by vibronic-driven action
10个月前
已完结
Design principles for strong and tough hydrogels
10个月前
已完结
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