Lv6
1950 积分 2023-11-21 加入
666
Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages
2天前
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
2天前
已完结
Comparative effects of four types of resistant starch on the techno-functional properties of low-fat meat emulsions
2天前
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)
2天前
已完结
Fried potatoes: Impact of prolonged frying in monounsaturated oils
29天前
已关闭
Impact of Heating Temperature and Fatty Acid Type on the Formation of Lipid Oxidation Products During Thermal Processing
1个月前
已完结
Volatile Odor and Flavor Components Formed in Deep Frying
1个月前
已完结
Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying
1个月前
已关闭
Efficacy of exogenous natural antioxidants in stability of polyunsaturated oils under frying temperature
1个月前
已完结
Effect of microwave heating on lipid composition, chemical properties and antioxidant activity of oils from Trichosanthes kirilowii seed
2个月前
已完结
A fluorescence-based imaging method to measure in vitro and in vivo mitophagy using mt-Keima
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