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110 积分 2021-04-07 加入
Water usability: a descriptive parameter of thermodynamic properties and water mobility in glucose/whey protein isolates composite solid matrices
22小时前
已完结
Water Activity and Glass Transition
7天前
已完结
Glass Transition Temperature and Its Relevance in Food Processing
13天前
已完结
Effect of Different Kinds of Cornstarch on Quality Characteristics of Microwave-Reheating Popcorn Chicken
13天前
已完结
Microwave heating of baked dough products with simultaneous heat and moisture transfer
29天前
已完结
Non-Equilibrium States and Glass Transitions in Bakery Products
1个月前
已完结
Non-Equilibrium States and Glass Transitions in Bakery Products
3个月前
已完结
Dissipation and strain-stiffening behavior of pectin–Ca gels under LAOS
4个月前
已完结
Chitin- and chitosan-based oleogels: rheological and thermal behavior modifications
8个月前
已完结
The Chemistry and Technology of Pectin
8个月前
已关闭
Optical tweezers and manipulation of PMMA beads in various conditions
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