Lv32
226 积分 2025-09-20 加入
The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts
2小时前
待确认
Recent Advances in Metal‐Phenolic Networks for Cancer Theranostics
10小时前
已完结
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
21天前
已完结
Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi
21天前
已完结
The State‐of‐the‐Art of Aquafeed Extrusion: Mechanisms, Challenges and Opportunities
2个月前
已完结
Effects of extrusion process conditions on nutritional, anti-nutritional, physical, functional, and sensory properties of extruded snack: A review
2个月前
已完结
Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
2个月前
已完结
Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth
2个月前
已完结
Waste bone char-derived adsorbents: characteristics, adsorption mechanism and model approach
2个月前
已完结
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