Lv32
340 积分 2024-12-07 加入
Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization
11天前
已完结
Glutinous rice gel as all-natural ink supply for extrusion-based food 3D printing – the chemical basis of gel printability
1个月前
已完结
Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors
1个月前
已完结
Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions
2个月前
已完结
Measurement and characterization of external oil in the fried waxy maize starch granules using ATR-FTIR and XRD
3个月前
已完结
Prediction of sensory texture of cooked potatoes using uniaxial compression, near infrared spectroscopy and low field H NMR spectroscopy
3个月前
已完结
Effect of protein denaturation and lipid removal on rice physicochemical properties
3个月前
已完结
Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch
3个月前
已完结
Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions
3个月前
已完结
Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel
3个月前
已完结
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