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20 积分 2023-09-26 加入
Multi-scale changes of starch in type I sourdough fermentation system induced by wheat bran dietary fiber: from thermal properties, crystal structure, and in vitro digestibility behavior
9天前
已完结
Interactions between gluten and water-unextractable arabinoxylan during the thermal treatment
15天前
已完结
Effect of the frying process on the properties of gluten protein of you-tiao
15天前
已完结
Characterization of nanoparticles in silicon dioxide food additive
1个月前
已完结
Quantitative Visualization of Lipid Nanoparticle Fusion as a Function of Formulation and Process Parameters
1个月前
已完结
Ligand Lipophilicity Determines Molecular Mechanisms of Nanoparticle Adsorption to Lipid Bilayers
1个月前
已完结
Influence of food type, oil type and frying frequency on the formation of trans-fatty acids during repetitive deep-frying
2个月前
已完结
Preparation and characterisation of kaempferol composite carrier solid dispersion: evaluation of its application in preventing soybean oil spoilage
2个月前
已完结
Aerobic granulation in a continuous-flow simultaneous nitrification, endogenous denitrification, and phosphorus removal system fed with low-strength wastewater: Granulation mechanism and microbial succession
2个月前
已完结
Enhancing Sourdough Fermentation with AI and Multi-Omics: From Natural Diversity to Synthetic Microbial Community
2个月前
已完结
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