Lv5
990 积分 2023-08-31 加入
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch
2个月前
已完结
Current physical techniques for the degradation of aflatoxins in food and feed: Safety evaluation methods, degradation mechanisms and products
2个月前
已完结
Customization of surface wettability of nano-SiO2 by coating Trimethoxy(vinyl)silane modifier for oil-water separation: Fabrication of metal-based functional superwetting nanomaterial, characterizations and performance evaluation
3个月前
已完结
Comparative analysis of electrochemical performance and photocatalysis of SiO2 coated CaTiO3:RE3+ (Dy, Sm), Li+ core shell nano structures
3个月前
已关闭
Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions
4个月前
已完结
Effect of the starch structure fermented by Lactobacillus plantarum LB-1 and yeast on rheological and thermomechanical characteristics of dough
4个月前
已完结
Technical note: A simplified procedure for myofibril hydrophobicity determination
4个月前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
4个月前
已完结
Direct measurement of total antioxidant capacity of cereals: QUENCHER-CUPRAC method
5个月前
已关闭
Antioxidant Properties of Ferulic Acid and Its Related Compounds
5个月前
已完结
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