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286 积分 2024-11-05 加入
Impact of Ultra-high Pressure on the Physicochemical and Functional Properties of Apple Pectin
3小时前
求助中
Corrigendum to “Chemometrics- and AI-driven optical techniques for rapid detection of cereal grain toxins: an up-to-date comprehensive review (2020–present)” [Food Control 190 (2026) 112364]
7天前
已完结
Texture and digestion of noodles with varied gluten contents and cooking time: The view from protein matrix and inner structure
1个月前
已完结
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents
1个月前
已完结
Microstructural and crystallinity changes in starch-gluten model dough with varying palm oil solid fat content
1个月前
已完结
Gluten content, composition, and structural characteristics dominate chinese steam bun quality: Insights from varied wheat varieties
1个月前
已完结
The effect of preparation temperature and composition on bigel performance as fat replacers
2个月前
已完结
Design of oleogel-based co-delivery systems for proanthocyanidins and curcumin: Focusing on the modulation of interfacial and oleogel structures by emulsifiers
3个月前
已完结
The unsaturation degree of oils effects the linear/non-linear rheological behavior and stability of bigel
3个月前
已完结
Synergistic stabilization of a clean-label bigel: whey protein isolate constructing dual oleogel/hydrogel networks
3个月前
已完结
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