Lv63
2016 积分 2023-04-25 加入
Mechanisms and impacts of erythritol and tartaric acid on the quality of high moisture extruded Tartary buckwheat noodles: From gel structure to in vitro starch digestibility
14小时前
待确认
Enhancing bread storage stability with chitosan oligosaccharides of different molecular weights: inhibiting spoilage microorganisms and retarding starch retrogradation
1天前
待确认
Internal chain architecture provides insight beyond conventional analysis into the structure–function changes of waxy maize starch during pullulanase debranching
3天前
已完结
Mechanism of instantaneous recrystallization in linear dextrins with various chain lengths from debranched high-amylose maize starch
3天前
已完结
The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization
4天前
已完结
Alkaline electrolyzed water as a green alternative for potato starch modification: Comparison with Na2CO3 and NaOH treatments
4天前
已完结
Use of centrifugation–filtration for determination of syneresis in freeze–thaw starch gels
4天前
已完结
Effect of Different Pre‐gelatinization Treatments on the Properties of Acidified Mung Bean Starch
6天前
已完结
High-pressure pasting performance and multilevel structures of short-term microwave-treated high-amylose maize starch
6天前
已完结
Assessment of order of helical structures of retrograded starch by Raman spectroscopy
6天前
已完结
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