Lv11
20 积分 2025-03-17 加入
Effect of vacuum combined ultrasound treatment on the fine structure and physiochemical properties of rice starch
1小时前
已完结
Ohmic Heating Soaking of Millets: Effects of Equilibrium Moisture Content, Soaking Time, Hydration Kinetics, Moisture Diffusivity, Activation Energy, and Surface Morphology
1个月前
已完结
Effect of ultrasonic power and frequency on rheological properties of Chinese honey
7个月前
已完结
Improvement of the functional properties of insoluble dietary fiber from corn bran by ultrasonic-microwave synergistic modification
8个月前
已完结
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
8个月前
已完结
Microwave roasting induced structural, morphological, antioxidant, and functional attributes of Quinoa ( Chenopodium quinoa Willd)
8个月前
已完结
Enhancing the formation rate and level of oat globulin fibrils by microwave heating: Elucidation of potential mechanisms
8个月前
已完结
Molecular structural modification of jack bean protein using thermo-shearing/ultrasound/microwave treatments for improved extractability, functional and gelling properties: The underlying impacts of matrix pre-treatment versus alkaline-assisted extraction
8个月前
已完结
Effect of microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein
8个月前
已完结
High-pressure homogenization modified chickpea protein: Rheological properties, thermal properties and microstructure
8个月前
已完结
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