Lv4
436 积分 2023-11-01 加入
Puff pastry with low saturated fat contents: The role of fat and dough physical interactions in the development of a layered structure
21天前
已完结
An introduction to the “Li Spicy Unit” for the pungency degree of spicy foods
1个月前
已完结
Effect of Alkali Dipping on Dough and Final Product Quality
3个月前
已完结
Design principles of food gels
4个月前
已完结
Polysaccharide-Based 3D Hydrogels for Advanced Food Applications
4个月前
已完结
A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications
4个月前
已完结
Bigels as novel fat substitutes: fat simulation characteristics, quality regulation, future trends and challenges
4个月前
已完结
Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products
6个月前
已完结
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths
6个月前
已完结
All-optical linearized Mach-Zehnder modulator
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