Lv1
32 积分 2024-10-26 加入
Arenga pinnata flour/starch, fruit and fiber: compositional variability, functionality, and emerging industrial applications
1小时前
待确认
The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments
16天前
已完结
The enhancing effects of locust bean gum and xanthan gum on the digestibility of potato starch under thermal treatments
16天前
已关闭
Effect of electron beam irradiation on the structural characteristics and functional properties of rice proteins
18天前
已完结
Chemical Interactions of Nonmuscle Proteins in the Network of Sardine (Sardina pilchardus) Muscle Gels
19天前
已完结
Effects of whey protein on the in vitro digestibility and physicochemical properties of potato starch
19天前
已完结
Infrared Spectroscopy of Anionic, Cationic, and Zwitterionic Surfactants
19天前
已完结
Influence of Hemp Protein Hydrolysates on the Textural, Thermal, Rheological, and Structural Properties of Corn Starch with Varying Amylose Content
19天前
已完结
Effect of electron beam irradiation on the structural characteristics and functional properties of rice proteins
19天前
已完结
Ginger starch–whey protein isolate composite gels: Structural regulation and swallowing suitability for dysphagia-oriented foods
19天前
已完结
皖公网安备34019202002308
