Lv51
942 积分 2025-11-17 加入
Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts
1小时前
待确认
Removal of starch granule associated proteins alters the physicochemical properties of annealed rice starches
2小时前
待确认
Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing
2小时前
待确认
Rheological and thermal properties of blend systems of rice flour and potato starch
2小时前
待确认
Effect of curdlan and xanthan polysaccharides on the pasting, rheological and thermal properties of rice starch
3小时前
待确认
A review presenting production, characterization, and applications of biopolymer curdlan in food and pharmaceutical sectors
3小时前
已完结
Structural transitions and emulsification properties of pH-shift soy protein amyloid fibrils
1个月前
已完结
Inhibitory effects of chlorophyll pigments on the bioaccessibility of β-carotene: Influence of chlorophyll structure and oil matrix
4个月前
已完结
De novo identification of microbial contaminants in low microbial biomass microbiomes with Squeegee
4个月前
已完结
Enhanced Stability and Antioxidant Activity of Pickering Emulsions Stabilized by Chayote Tuber Starch-Tea Polyphenol composites
5个月前
已完结
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