Lv42
408 积分 2023-11-01 加入
Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products
1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
1个月前
已完结
Preparation, characterization, and application of a novel chestnut starch-based bigel as a fat substitute in bread
1个月前
已完结
Enhancing Kodo millet starch-based hybrid gel for fat replacement in cookies: Dual modification (heat treatment-octenyl succinic anhydride) for improved properties
1个月前
已完结
Oleogels Based on Starch and Natural Extracts from Cassava (Manihot esculenta) as a Fat Replacement in Cookies
1个月前
已完结
Application of fat replacers in low-fat starch-based foods: Type, formulation and action mechanism on food quality
1个月前
已完结
Starch based fat replacers in food system: Modification, structured design, and application
1个月前
已完结
Advances in the Development and Application of Starch‐Based Fat Substituents in Food Products
1个月前
已完结
Potentials of Resistant Starch from Unconventional Sources: A Review
1个月前
已关闭
All-optical linearized Mach-Zehnder modulator
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