Lv3
320 积分 2024-10-14 加入
Modification of cornstarch: Influence of the addition of sodium chloride, carbonate and phosphate combined with a pulsed electric field
1个月前
已完结
Effects of ultrasonic and chemical dual modification treatments on the structural, and properties of cornstarch
1个月前
已完结
Structural features, physiological functions and digestive properties of phosphorylated corn starch: A comparative study of four phosphorylating agents and two preparation methods
1个月前
已完结
Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance
2个月前
已完结
Understanding the flavor dynamics of high-fat dairy products: Insights into mechanisms, aroma profiles, and sensory evaluation
2个月前
已关闭
Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase
2个月前
已完结
Mechanism of structural and functional changes of matcha bread dough during freezing storage
2个月前
已完结
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage
2个月前
已完结
Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp
3个月前
已完结
Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough
3个月前
已完结
皖公网安备34019202002308
