Lv3
244 积分 2023-12-02 加入
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
18小时前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
2天前
已完结
Development and characterization of soy protein isolate-based emulsion films with green sichuan pepper essential oil: Functional and structural insights
4天前
已完结
Preparation and characterization of pH-responsive Pickering emulsion stabilized by grafted carboxymethyl starch nanoparticles
4天前
已完结
Improving the interfacial performance of pea protein via mild fractionation for enhanced lubrication behavior in plant-based emulsions
4天前
已完结
The Effects of Temperature on Starch Molecular Conformation and Hydrogen Bonding
6天前
已完结
Degradation of starch in pasta induced by extrusion below gelatinization temperature
6天前
已完结
The importance of amylopectin molecular size in determining the viscoelasticity of rice starch gels
6天前
已完结
Structural changes in corn starch granules treated at different temperatures
6天前
已完结
Role of gelation temperature in rheological behavior and microstructure of high elastic starch-based emulsion-filled gel
6天前
已完结
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