Lv6
1610 积分 2025-12-03 加入
Buckwheat digestibility affected by the chemical and structural features of its main components
15小时前
已完结
Highly branched starch accelerates the restoration of edible quality of dried rice noodles during rehydration
15小时前
已完结
Physicochemical characterization of debranched waxy rice starches and their effect on the quality of low-fat ice cream mixtures
8天前
已完结
Effect of emulsifier-fat interactions and interfacial competitive adsorption of emulsifiers with proteins on fat crystallization and stability of whipped-frozen emulsions
16天前
已完结
Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
1个月前
已完结
Preparation of protein-polyphenol-polysaccharide ternary complexes to regulate the interfacial structure of emulsions: Interfacial behavior and emulsion stability
1个月前
已完结
Assessment of using sweet lupine flour as a rich source of carbohydrates and proteins on the biological and quality characteristics of low-fat ice cream
1个月前
已完结
Walnut meal protein as a promising fat mimetic in low‐fat ice cream: mechanisms and quality control during storage
1个月前
已完结
The effect of ultra-fine grinding combined Trichoderma viride fermentation technology on the functional characteristics of wheat bran dietary fiber
2个月前
已完结
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