Lv7
3460 积分 2025-04-20 加入
Effect of freezing on microstructure and reconstitution of freeze-dried high solid hydrocolloid-based systems
24天前
已完结
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
1个月前
已完结
Effects of Flammulina velutipes polysaccharide with ice recrystallization inhibition activity on the quality of beef patties during freeze-thaw cycles: An emphasis on water status and distribution
3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
Improvement In The Physical Properties of Freeze-Dried Soup With The Addition of Gelling Agent
4个月前
已完结
The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate
4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
4个月前
已完结
Comparative study of texture, gelatinization, retrogradation, structure, and digestibility in starch-hydrocolloid composites: Effects of frozen and unfrozen treatments
5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
5个月前
已完结
Advances in Strategies for Colloidal Self-Assembly
6个月前
已完结
皖公网安备34019202002308
