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38 积分 2024-07-25 加入
Effects of different enzymatic hydrolysis times on the structures and properties of corn microporous starch particles and their applications in frozen dough
12小时前
待确认
Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties
14小时前
已完结
The effect of high-amylose maize starch on the digestibility of wheat starch after high-temperature cooking
13天前
已完结
New insight into quality changes in bread dough under different state/phase transitions during frozen storage
30天前
已关闭
Application of various polysaccharide gums to improve gelation and rheological properties of hydroxypropyl starch hydrocolloids
5个月前
已完结
Understanding the role of Radix Paeoniae Alba polysaccharide for corn starch gel amelioration: Physicochemical, structural, and digestive properties
5个月前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
5个月前
已完结
Structure-printability mechanism of 3D printing ice cream inks affected by hydroxypropyl distarch phosphate with different substitution degrees
5个月前
已完结
Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies
5个月前
已完结
Experimental characterization and dual-temperature molecular dynamics simulation on the intervention of tea saponin in starch chain dynamic behavior
5个月前
已完结
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