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90 积分 2024-12-07 加入
Impact of soy protein isolate addition on corn starch during gelatinization: exploring the mechanism behind physicochemical property changes
16天前
已完结
Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex
1个月前
已完结
Tailoring 3D-printed high internal phase emulsion-rice starch gels: Role of amylose in rheology and bioactive stability
1个月前
已完结
Hot extrusion 3D printing technologies based on starchy food: A review
1个月前
已完结
Impact of starch amylose and amylopectin on the rheological and 3D printing properties of corn starch
1个月前
已完结
The application of 3D printing technology on starch-based product: A review
1个月前
已完结
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
6个月前
已完结
The anti-digestibility mechanism of soy protein isolate hydrolysate on natural starches with different crystal types
6个月前
已完结
Physicochemical properties and in vitro starch digestibility of wheat starch/rice protein hydrolysate complexes
6个月前
已完结
Effect of pretreatment of maize starch by electron beam irradiation on the formation and structure of starch-oleic acid-whey protein complex
6个月前
已完结
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