Lv11
40 积分 2025-10-14 加入
Understanding extrusion technology for cereal–pulse blends: A review
1天前
已完结
Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion
1天前
已完结
Mung bean protein enhances the expansion of corn starch during twin‐screw extrusion
1天前
已完结
Physicochemical and microstructure analysis of flour mill streams and milled products
13天前
已完结
Modification of taro starch using ball milling process
16天前
已完结
Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment
16天前
已完结
Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment
18天前
已完结
Effects of concurrent ball milling and octenyl succinylation on structure and physicochemical properties of starch
18天前
已完结
Exploring the regulation mechanism of digestibility of starch-polyphenol-protein ternary system by pH from multiple perspectives
27天前
已完结
High-amylose starch with uniquely low retrogradation: The key role of altered protein-starch interface
27天前
已完结
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