Lv6
2530 积分 2025-04-20 加入
Novel insight into the cross-linking of typical wheat starch-based food components during freeze-drying: Starch, lipids, proteins and their ternary mixtures
3小时前
待确认
Improvement In The Physical Properties of Freeze-Dried Soup With The Addition of Gelling Agent
5天前
待确认
The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate
8天前
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
10天前
已完结
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
2个月前
已完结
Effect of legume proteins on the structure and digestibility of wheat starch-lauric acid complexes
3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
5个月前
已完结
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