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30 积分 2024-06-18 加入
Rheological comparison of gelatin and potato starch as gelation agents in the aqueous phase of bigels
23小时前
求助中
Formation of Potato Starch Gel and Influencing Factors of Its Quality-A Review
20天前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
4个月前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
4个月前
已完结
Effect of chitosan and its derivatives on food processing properties of potato starch gel: based on molecular interactions
4个月前
已完结
Studies on noodle quality of potato and rice starches and their blends in relation to their physicochemical, pasting and gel textural properties
4个月前
已完结
Characterization of Red Bean (Phaseolus radiatus var. Aurea) Starch and Its Noodle Quality
4个月前
已完结
Hydrogel formation from peptides of a β-lactoglobulin tryptic hydrolysate: Contribution of self-assembling peptide β-Lg f1-8
4个月前
已完结
Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches
4个月前
已完结
Ultrasound and Freeze-Thaw Modifications of Cassava Starch: Microstructure, Functionality, and 3D Printing Potential
6个月前
已完结
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