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30 积分 2024-08-14 加入
Mechanistic analysis of starch gelatinization properties regulated by biomolecules: a protein, non-starch polysaccharides and lipids perspective
24天前
已完结
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
29天前
已完结
Binding and distribution regularity of water molecules in high-moisture textured Antarctic krill (Euphausia superba) meat
1个月前
已完结
Modulating the gelatinization and retrogradation characteristics of corn starch by controlling pine kernel protein/egg white protein thermal co-aggregation
3个月前
已完结
Classification and measurement of nutritionally important starch fractions
4个月前
已完结
Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar
4个月前
已完结
Nonlinear rheology of high-solids soy protein isolate/gliadin/glutenin blends by large amplitude oscillatory shear: roles of gliadin/glutenin ratio, protein content and temperature
4个月前
已完结
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
5个月前
已完结
Effect of the molecular weight of a neutral polysaccharide on soy protein gelation
5个月前
已完结
Rheological behaviors, structural properties and freeze–thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches
8个月前
已完结
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