Lv42
556 积分 2025-10-18 加入
Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures
1天前
待确认
The effects of gelatinization methods and time on the structural and functional characteristics of starch nanoparticles prepared by nanoprecipitation
29天前
已完结
Deterioration mechanisms and quality improvement methods in frozen dough: An updated review
1个月前
已完结
Recent advances in freeze-thaw starch: Mechanisms, property changes, influencing factors and modification strategies
1个月前
已完结
Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network
1个月前
已完结
Impact of air frying on food lipids: Oxidative evidence, current research, and insights into domestic mitigation by natural antioxidants
1个月前
已完结
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A review
1个月前
已完结
The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts
1个月前
已完结
Insight into the mechanism of digestibility inhibition by interaction between corn starch with different gelatinization degree and water extractable arabinoxylan
1个月前
已完结
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