Lv66
1668 积分 2025-09-29 加入
Air packaging is obviously beneficial to the heterogeneous hygrothermal degradation of konjac glucomannan
14天前
已完结
魔芋葡甘聚糖湿热降解特性研究
1个月前
已完结
Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan
2个月前
已完结
Oxygen promotes radical-mediated heterogeneous hygrothermal degradation of konjac glucomannan: Molecular structure and influence mechanism
2个月前
已完结
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
3个月前
已完结
Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan
3个月前
已完结
properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine
4个月前
已完结
Comparative analysis of thermal, structural and rheological properties of protein isolates and kernel flour from Australian sweet lupin varieties using soy as a reference
4个月前
已完结
Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour
4个月前
已关闭
Impacts of konjac glucomannan on the physicochemical and compositional properties of gluten with different strengths
5个月前
已完结
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