Lv3
250 积分 2024-08-27 加入
Comparison of the effect of ultrasound and microwave on the functional properties and in vitro digestibility of normal maize starch and potato starch
12天前
已完结
The synergistic effect of high pressure and moisture on the digestibility of yam starch
16天前
已完结
Effect of microwave dry-heat treatment of wheat flour in the in vitro digestibility of bread starch
24天前
已完结
Multiscale structure variations of yam starch by radio frequency explosion treatment altered the pasting, thermal stability, rheology, and in vitro digestibility
1个月前
已完结
Starch intrinsic crystals affected the changes of starch structures and digestibility during microwave heat-moisture treatment
1个月前
已完结
Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch
1个月前
已完结
Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes
1个月前
已完结
Metabolomic and biochemical analysis of mesocarp tissues from table grape berries with contrasting firmness reveals cell wall modifications associated to harvest and cold storage
2个月前
已完结
Effects of chlorogenic acid on the physicochemical properties, 3D printing characteristics, and anti-digestive properties of sweet potato starch
4个月前
已完结
Mechanism of texture formation in dried fruits and vegetables: from macroscopic to the molecular level
5个月前
已完结
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