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96 积分 2025-11-03 加入
Combined effect of heat moisture and ultrasound treatment on the physicochemical, thermal and structural properties of new variety of purple rice starch
7天前
已完结
Unveiling the multiscale structural dynamics and retrogradation behavior of potato starch via integrated enzymatic hydrolysis enhanced by microwave
8天前
已完结
Texture and sensory quality improvement of aged Indica rice by tailoring starch structures with the ultrasound-assisted dual-enzyme treatment
15天前
已完结
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
16天前
已完结
Rice flour physically modified by microwave radiation improves viscoelastic behavior of doughs and its bread-making performance
18天前
已完结
Effects of different modifiers on the properties of sorghum-wheat flour, dough, and steamed bread
1个月前
已完结
Enhanced chiffon cake quality using tannic acid cross-linked diacylglycerol oleogels as a replacement of butter
2个月前
已完结
Insights into the foaming properties of adzuki bean protein isolate as an alternative to egg white protein: Physicochemical and interfacial behaviors in foam decay mechanisms
3个月前
已完结
pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer
3个月前
已完结
The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions
3个月前
已完结
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