科学家
Lv3
270 积分
2023-12-02 加入
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A review of multiple Pickering emulsions: Solid stabilization, preparation, particle effect, and application
1天前
已完结
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Fabrication and characterization of resistant starch stabilized Pickering emulsions
1天前
已完结
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Multiscale structure changes and mechanism of polyphenol-amylose complexes modulated by polyphenolic structures
3天前
已完结
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Structure, physicochemical properties and in vitro digestibility of extruded starch-lauric acid complexes with different amylose contents
3天前
已完结
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V-amylose Structural Characteristics, Methods of Preparation, Significance, and Potential Applications
3天前
已完结
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Interactions of Native Maize Starch Components with Pectin Using Extrusion
3天前
已完结
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Effects of extrusion treatment on physicochemical properties and in vitro digestion of pregelatinized high amylose maize flour
3天前
已完结
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Mechanism of Degradation of Starch, a Highly Branched Polymer, during Extrusion
3天前
已完结
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Changes in Morphological and Physicochemical Properties of Waxy and Non-waxy Proso Millets during Cooking Process
3天前
已完结
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Effect of hydrocolloids on physicochemical, sensory and textural properties of reconstructed rice grain by extrusion cooking technology
3天前
已完结