Lv6
2510 积分 2025-04-20 加入
Comparative study of texture, gelatinization, retrogradation, structure, and digestibility in starch-hydrocolloid composites: Effects of frozen and unfrozen treatments
1个月前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
1个月前
已完结
Advances in Strategies for Colloidal Self-Assembly
1个月前
已完结
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes
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
4个月前
已完结
Novel insight into the cross-linking of typical wheat starch-based food components during freeze-drying: Starch, lipids, proteins and their ternary mixtures
4个月前
已完结
Structural changes in chestnut resistant starch constructed by starch-lipid interactions during digestion and their effects on gut microbiota: An in vitro study
5个月前
已完结
Microwave freeze-drying characteristics and crosslinking behavior of wheat starch-laurel acid complex
5个月前
已完结
Optimization of food-grade colloidal delivery systems for thermal processing applications: a review
5个月前
已完结
Microencapsulation of Acer truncatum seed oil using chickpea protein isolate–low/high-methoxy citrus pectin complex coacervates: Preparation, stability analysis, and application in milk
6个月前
已完结
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