Lv6
2535 积分 2025-04-20 加入
Improvement In The Physical Properties of Freeze-Dried Soup With The Addition of Gelling Agent
14小时前
求助中
The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate
3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
5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
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
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