Lv1
30 积分 2024-05-10 加入
Online Low-field Nuclear Magnetic Resonance (LF-NMR) and Magnetic Resonance Imaging (MRI) for Food Quality Optimization in Food Processing
1个月前
已完结
Effect of hydrocolloids on the properties of wheat/potato starch mixtures
1个月前
已完结
Effect of corn starch–hydrocolloid interactions on the rheological properties of coating batters
1个月前
已完结
Structure and conformation characterization of galactomannan from seeds of Cassia obtusifolia
2个月前
已完结
Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets
4个月前
已完结
Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough
4个月前
已完结
A comprehensive review on leguminous galactomannans: structural analysis, functional properties, biosynthesis process and industrial applications
5个月前
已完结
Starch–cassia gum interactions: A microstructure – Rheology study
5个月前
已完结
Influence of cassia gum on rheological and textural properties of native potato and corn starch
5个月前
已完结
Effect of Pickering emulsion on the physical properties, microstructure and bioactivity of corn starch/cassia gum composite films
5个月前
已完结
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