Lv51
1100 积分 2023-09-04 加入
Rheological properties of dough and bread quality characteristics as influenced by the proportion of wheat flour substitution with orange-fleshed sweet potato flour and baking conditions
11天前
已完结
Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan
5个月前
已完结
Preparation of oil-structured materials as alternatives to solid fats using chitin nanofibers
7个月前
已完结
In Vitro Digestion of Oil-in-Water Emulsions Stabilized by Regenerated Chitin
7个月前
已完结
Carboxylated chitin nanowhiskers enhanced stabilization of Pickering and high internal phase Pickering emulsions
7个月前
已完结
Acetylated debranched starch micelles as a promising nanocarrier for curcumin
10个月前
已完结
Lignin/polysaccharide composite: A nature-made match toward multifunctional bio-based materials
10个月前
已完结
Co-encapsulation of curcumin and β-carotene in Pickering emulsions stabilized by complex nanoparticles: Effects of microfluidization and thermal treatment
1年前
已完结
Effects of freezing on the condensed state structure of chitin in alkaline solution
1年前
已关闭
Structure of an active site mutant of a family two carbohydrate esterase from Clostridium thermocellum in complex with celluohexase
1年前
已完结
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