Lv5
1280 积分 2024-01-07 加入
Starch-based particles as stabilizers for Pickering emulsions: modification, characteristics, stabilization, and applications
15小时前
已完结
Biotechnology approach using watermelon rind for optimization of α-amylase enzyme production from Trichoderma virens using response surface methodology under solid-state fermentation
3天前
已完结
Inulinase and fructooligosaccharide production from carob using Aspergillus niger A42 (ATCC 204447) under solid-state fermentation conditions
5天前
已完结
Emulsifier-Carbohydrate Interactions
5天前
已完结
Effect of emulsifiers on the physical properties of native and fermented cassava starches
5天前
已完结
Oxidation of water emulsified olive oils
7天前
已完结
The influence of moisture content on the thermostability of Aspergillus oryzae α-amylase
11天前
已关闭
Effect of anion type on enzymatic hydrolysis of starch-(thermostable α-amylase)-calcium system in a low-moisture solid microenvironment of bioextrusion
11天前
已完结
Formation of type 4 resistant starch and maltodextrins from amylose and amylopectin upon dry heating: A model study
11天前
已完结
Microbial α-amylases: a biotechnological perspective
12天前
已完结
皖公网安备34019202002308
