Lv3
240 积分 2024-10-26 加入
DYNAMIC RHEOLOGICAL MEASUREMENTS AND ANALYSIS OF STARCH GELS
1个月前
已完结
Exploring the influence of rice proteins on the gel and digestive properties of rice noodles: based on the interaction with starch
3个月前
已完结
Mechanistic insights into starch behavior and starch-protein interactions in whole grain oat flour: Structural and functional modifications by steam explosion treatment
3个月前
已完结
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
3个月前
已完结
Comparative impacts of different post-processing treatments (pasteurization, microwave, retort) on quality, texture, and aroma of vacuum-packed potato cakes
4个月前
已完结
Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study
4个月前
已完结
Protein Insolubilization and Thiol Oxidation in Sulfite-Treated Wheat Gluten Films during Aging at Various Temperatures and Relative Humidities
4个月前
已完结
Different starch-mediated modulation of digestibility disparities between whey and casein proteins: Multiscale structural and interaction mechanism investigations
4个月前
已完结
Study on structure, properties and formation mechanism of cassava starch-faba bean protein heat-induced gel
5个月前
已完结
Effect of Starch Types on the Textural and Rehydration Properties of Extruded Peanut Protein Pore Gel Particles
5个月前
已完结
皖公网安备34019202002308
