Lv3
320 积分 2025-02-16 加入
Preparation of carbon nanofibers blended with polyvinyl alcohol/sodium alginate and their electrochemiluminescence enhancement behavior
5天前
已完结
Synthesis and characteristics of type 3 resistant waxy corn starch by removal of starch granule surface proteins and heat-moisture treatment
15天前
已完结
Artificial intelligence for prediction of shelf-life of various food products: Recent advances and ongoing challenges
22天前
已完结
Effect of starch structuring and processing on the bioaccessibility of polyphenols in starchy foodstuffs: A review
27天前
已完结
Effect of microwave alone and microwave-assisted modification on the physicochemical properties of starch and its application in food
2个月前
已完结
Exploring the remarkable effects of microwave treatment on starch modification: From structural evolution to changed physicochemical and digestive properties
2个月前
已完结
Effect of tea polyphenols on the physicochemical, structural and digestive properties of modified high amylose corn starch
2个月前
已完结
Influence of ultrasound and microwave treatments on the structural and thermal properties of normal maize starch and potato starch: A comparative study
2个月前
已完结
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