Lv3
330 积分 2024-08-27 加入
An evaluation on the shrinkage deformation characteristics of Chinese yam during multiphase microwave drying based on digital image processing
2天前
已完结
Effects of chlorogenic acid on the physicochemical properties, 3D printing characteristics, and anti-digestive properties of sweet potato starch
2个月前
已完结
Unveiling lotus root processing under vacuum microwave: starch–malic acid interactions based on moisture, structure, and in vitro digestibility
3个月前
已完结
Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying
3个月前
已完结
Effects of black bean cell wall pectin by exogenous calcium ions: Insight into the metabolomics, physicochemical properties and anti-digestive capacity
3个月前
已完结
Effects of Penetrating Microwave Blanching on the Drying Characteristics, Physicochemical Properties, and Water Migration of Pleurotus eryngii: Observation of Cell Wall Polysaccharides and Microstructure
3个月前
已完结
Cell wall polysaccharides and mono-/disaccharides as chemical determinants for the texture and hygroscopicity of freeze-dried fruit and vegetable cubes
3个月前
已完结
Structural conversion of pectin fractions during heat processing in relation to the ability of inhibiting lipid digestion: A case study of hawthorn pectin
3个月前
已完结
Effect of thermosonication on texture degradation of carrot tissue in relation to alterations in cell membrane and cell wall structure
3个月前
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)
3个月前
已完结
皖公网安备34019202002308
