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610 积分 2023-09-28 加入
Ultrasonic Interventions in the Modification of Starch: A Review
12天前
已完结
Exploring Characteristics of High‐Temperature Dry‐Heated Waxy Wheat Starch
26天前
已完结
Insights into the digestibility differences of thermostable starches under boiling treatment
1个月前
已关闭
Recent Advances on anti-retrogradation technologies of starch-based foods
3个月前
已完结
Effect of starch chain structures on the order, strength, and digestibility of retrograded starch structures: A review
3个月前
已完结
Unlocking the potential of waxy wheat: a comprehensive study on nutritional flavor, structural collapse, and practical blending strategies
3个月前
已完结
Recent advances in freeze-thaw starch: Mechanisms, property changes, influencing factors and modification strategies
3个月前
已完结
Moderate wheat starch content reduces oil absorption and in vitro starch digestibility of instant fried noodles
4个月前
已完结
Evaluation of pasting and gelling properties of chickpea-corn flour blends
4个月前
已完结
Structural enhancement of starch-linoleic acid complexes by resonance acoustic treatment
4个月前
已完结
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