Lv520
836 积分 2023-04-25 加入
Modulation of butyrate-induced stress responses in Bacteroides by lotus seed resistant starch and its sugar degradation products
2个月前
已完结
Properties of butyrylated lotus seed starch with butyryl groups at different carbon positions
2个月前
已完结
Repeated Heat-Moisture Treatment: a more EffectiveWay for Structural and Physicochemical Modification of Mung Bean Starch Compared with Continuous Way
4个月前
已完结
Effect of microwave heat/moisture treatment on physicochemical properties of Canna edulis Ker starch
4个月前
已完结
High methoxy pectin regulates quinoa protein isolate-tannic acid complex to stabilized high internal phase emulsion via non-covalent interactions for enhanced 3D-printed foods
4个月前
已关闭
Quinoa protein-based emulsifiers: Mechanisms, influencing factors, modification techniques and applications
4个月前
已完结
Effect of short microwave heating time on physicochemical and functional properties of Bambara groundnut starch
4个月前
已完结
Effects of novel physical processing techniques on the multi-structures of starch
4个月前
已完结
Effects of microwave treatment on sorghum grains: Effects on the physicochemical properties and in vitro digestibility of starch
4个月前
已完结
Influence of microwave treatment on the structure and functionality of pure amylose and amylopectin systems
4个月前
已完结
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