Lv2
128 积分 2024-07-25 加入
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
1个月前
已完结
Size effect of carnauba wax nanoparticles on water vapor and oxygen barrier properties of starch-based film
1个月前
已完结
Effects of thermostable α-amylase and autoclave treatment-debranching on starch–lauric acid complex structure, digestibility, and thermal properties
1个月前
已完结
Investigating the crystalline structure and structural heterogeneity of starch granules using polarization-based quantitative phase microscopy
2个月前
已完结
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
2个月前
已完结
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
3个月前
已完结
Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics
9个月前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
9个月前
已完结
Research progress on the mechanism and application of electromagnetic technologies in inhibiting starch retrogradation
9个月前
已完结
Regulation of retrogradation and textural properties of mung bean starch gels during storage: Role of cooling rate
9个月前
已完结
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