Lv12
70 积分 2024-04-24 加入
Physicochemical, thermal, pasting, morphological, functional and bioactive binding characteristics of starches of different oat varieties of North-Western Himalayas
1天前
已完结
Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes
24天前
已完结
Effect of oil phases on the stability of myofibrillar protein microgel particles stabilized Pickering emulsions: The leading role of viscosity
26天前
已完结
Effect of dry‐ and moist‐heat treatment processes on the structure, solubility, and in vitro digestion of macadamia protein isolate
27天前
已完结
Development of quinoa (Chenopodium quinoa Willd) protein isolate-gum Arabic conjugates via ultrasound-assisted wet heating for spice essential oils emulsification: Effects on water solubility, bioactivity, and sensory stimulation
27天前
已完结
Effects of particle size on the physical, chemical, and technological properties of pre-gelatinized whole pinhão (Araucaria angustifolia) flour
28天前
已完结
Modulating the gelatinization and retrogradation characteristics of corn starch by controlling pine kernel protein/egg white protein thermal co-aggregation
1个月前
已完结
Can stable carbon isotope fingerprints be competent for geographic traceability of rice?
2个月前
已完结
Improvement of maize starch-lauric acid complexes by plasma pretreatment: Formation, structure, properties and its related mechanisms
2个月前
已完结
Impact of roasted oat flour on the gas cell structure of steamed oat cake and its underlying mechanism
3个月前
已完结
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