Lv3
210 积分 2024-10-17 加入
Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes
2个月前
已完结
Study on Structural Changes of Starches with Different Amylose Content during Gelatinization Process
3个月前
已完结
Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre‐gelatinisation
3个月前
已完结
Starch Gelatinization Behavior: The Impact of Granular Structure
3个月前
已完结
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
3个月前
已完结
Recent progress in understanding starch gelatinization - An important property determining food quality
3个月前
已完结
Preparation of Starch‐Fatty Acid Esters from Agro‐Based Raw Materials (Corn Starch, Cassava Starch, Coconut Oil, and Castor Seed Oil)
4个月前
已完结
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
5个月前
已完结
Enzymatic hydrolysis of rapeseed oil with a non-GMO lipase: A strategy to substitute mono- and diglycerides of fatty acids and improve the softness of sponge cakes
5个月前
已完结
Preparation and functional characteristics of starch-lipid complexes with different oleic acid-rich glycerolipids
5个月前
已完结
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