Lv2
160 积分 2025-10-14 加入
Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch
6小时前
已完结
Impact of Rare Sugar D-Allulose on Hardening of Starch Gels during Refrigerated Storage
6小时前
已完结
The effects of D-allulose on the gelatinization and gelling properties of wheat starch
6小时前
已完结
Molecular modelling studies reveal cryoprotective mechanism of L-Proline during the frozen storage of shrimp (Litopenaeus vannamei)
13小时前
已完结
Microwave-assisted extraction of glycosaminoglycan-like polysaccharides from Rhizostoma pulmo jellyfish
1个月前
已关闭
Sulfated glycosaminoglycans in decellularized placenta matrix as critical regulators for cutaneous wound healing
1个月前
已完结
Food processing strategies using glass transition and bio-food encapsulation for enhanced microbial management and food safety
4个月前
已完结
Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review
4个月前
已完结
The Application of Glass Transition Temperature in the Frying of Starchy Foods: A Review
4个月前
已完结
Glass transitions as affected by food compositions and by conventional and novel freezing technologies: A review
5个月前
已完结
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