修利
Lv41
481 积分
2021-06-01 加入
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The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries
1小时前
已完结
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Production of buckwheat starch-myristic acid complexes and effect of reaction conditions on the physicochemical properties, X-ray pattern and FT-IR spectra
1个月前
已完结
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Preparation of the black rice starch-gallic acid complexes by ultrasound treatment: Physicochemical properties, multiscale structure, and in vitro digestibility
1个月前
已完结
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Chemical Modification of Starch For The Production of Resistant Starch Type-4 (RS4): A Review
1个月前
已完结
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The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch
4个月前
已完结
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Protein from tiger nut meal extracted by deep eutectic solvent and alkali-soluble acid precipitation: A comparative study on structure, function, and nutrition
5个月前
已完结
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Development of a colorimetric nanofibrous film sensor based on polycaprolactone (PCL) incorporated with alizarin for tracking shrimp freshness
5个月前
已完结
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Microencapsulation of Hibiscus sabdariffa extract in taro starch: Determination of optimal conditions of bioactive compound retention using response surface methodology
6个月前
已完结
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Physicochemical properties and in vitro digestibility of mung-bean starches varying amylose contents under citric acid and hydrothermal treatments
6个月前
已完结
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Functionality modulation of starch from lotus rhizome using single and dual physical modification
6个月前
已完结