Lv31
318 积分 2025-10-18 加入
Nanochitin as a functional thickener: enhancing rheology, microstructure, and melting stability of ice cream
23天前
已完结
Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength
26天前
已完结
Application of Glass Transition in Food Processing
28天前
已完结
Structure, retrogradation and digestibility of waxy corn starch modified by a GtfC enzyme from Geobacillus sp. 12AMOR1
1个月前
已完结
Production of slowly digestible corn starch using hyperthermophilic Staphylothermus marinus amylopullulanase in Bacillus subtilis
1个月前
已完结
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