Lv61
2190 积分 2023-11-21 加入
666
Lipid concomitant γ‐oryzanol decreased oil absorbency of French fries by changing the microstructure of French fries and physical properties of frying oil
1个月前
已完结
An Insight into the Thermal Degradation Pathway of γ-Oryzanol and the Effect on the Oxidative Stability of Oil
3个月前
已完结
Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages
3个月前
已完结
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition
3个月前
已完结
Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions
3个月前
已完结
Effects of postharvest ripening on water status and distribution, drying characteristics, volatile profiles, phytochemical contents, antioxidant capacity and microstructure of kiwifruit (Actinidia deliciosa)
3个月前
已完结
Fried potatoes: Impact of prolonged frying in monounsaturated oils
4个月前
已关闭
Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
5个月前
已完结
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