Lv11
60 积分 2024-04-24 加入
The influence mechanism of pH and polyphenol structures on the formation, structure, and digestibility of pea starch-polyphenol complexes via high-pressure homogenization
3小时前
待确认
Microstructure and emulsifying properties of rice starch-fatty acid complexes prepared by ultra-high pressure treatment
21天前
已完结
Hydrolysis of Oat Starch by Amyloglucosidase and Pullulanase
27天前
已完结
Impact of long-term storage on multi-scale structures and physicochemical properties of starch isolated from rice grains
1个月前
已完结
A comparative study on stability and flavor of additive-free oat milk obtained by different heat pretreatments (blanching and microwave) of oat kernels
3个月前
已完结
Design of ZigBee IoT System in Smart Agricultural Greenhouses
4个月前
已完结
Effect of pumping and atomisation on the stability of oil/water emulsions
4个月前
已完结
Effects of enzymatic modification on the stability of cashew-based milk
4个月前
已完结
Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes
4个月前
已完结
Synergistic effect of combined sucrose substitutes and partially gelatinized oat flour on gluten-free steamed oat cakes produced only by oat flour
4个月前
已完结
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