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436 积分 2023-11-01 加入
Effect of Alkali Dipping on Dough and Final Product Quality
28天前
已完结
Design principles of food gels
1个月前
已完结
Polysaccharide-Based 3D Hydrogels for Advanced Food Applications
1个月前
已完结
A Comprehensive Review on Bigels as a Potential Replacement to Solid Fat in Food Applications
1个月前
已完结
Bigels as novel fat substitutes: fat simulation characteristics, quality regulation, future trends and challenges
1个月前
已完结
Legume starch and flour-based emulsion gels as adipose tissue mimetics in plant-based meat products
3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
3个月前
已完结
Preparation, characterization, and application of a novel chestnut starch-based bigel as a fat substitute in bread
3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
3个月前
已完结
All-optical linearized Mach-Zehnder modulator
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