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300 积分 2024-08-27 加入
Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin
47分钟前
待确认
Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure
1天前
已完结
Effects of innovative dry-blanching on moisture, cell wall structure, physicochemical properties and volatile compounds of microwave infrared coupled dried ginger (Zingiber officinale roscoe)
1天前
已完结
The influence of different drying methods on the molecular structure and digestive resistance of type 3 resistant starch (RS3)
20天前
已完结
Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China
21天前
已完结
Cell walls of extruded pea snacks: Morphological and mechanical characterisation and finite element modelling
24天前
已完结
Ultrasound pretreatment enhances moisture migration and drying quality of mulberry via microstructure and cell-wall polysaccharides nanostructure modification
24天前
已完结
Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes
24天前
已完结
Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying
2个月前
已完结
Ripening induced degradation of pectin and cellulose affects the medium-and short-wave infrared drying characteristics of mulberry
2个月前
已完结
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