Lv6
1890 积分 2025-09-20 加入
Impact of hydrocolloid type and addition sequence on properties of dry-heated tapioca flour: Physicochemical, thermal, rheological, and textural characteristics
4天前
已完结
Effects of sodium alginate with different structures on shrimp surimi and mechanism of high molecular weight low M/G ratio sodium alginate in myofibrillar protein
4天前
已完结
Metaproteomics revealing microbial diversity and activity in the spontaneous fermentation of maize dough
5天前
已完结
3D Printing windows and rheological properties for normal maize starch/sodium alginate composite gels
7天前
已完结
In Situ small-angle X-ray scattering study of the gelatinization mechanism of maize starches with varying amylose content
7天前
已完结
Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles
7天前
已完结
Performance valuation of the gel properties of starch-based hydrogel beads: Understanding the interaction between amylose and sodium alginate and the formation mechanism of the double network structure
9天前
已完结
Gelling properties and formation mechanism of blueberry pomace polysaccharide gels induced by calcium ions
10天前
已完结
Calcium ion-enhanced physically double-crosslinked starch-sodium alginate hydrogels: A sustainable approach for improving the quality of thermally sterilized rice noodles
10天前
已完结
Interfacial behavior of sodium alginate-modified potato protein microgel: Insights from interfacial rheology and quartz crystal microbalance with dissipation
10天前
已完结
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