Lv4
740 积分 2025-01-03 加入
Loss of crystalline and molecular order during starch gelatinisation: origin of the enthalpic transition
22天前
已完结
Effect of different protein isolates and transglutaminase on rice flour properties
22天前
已完结
Effect of superheated steam treatment on the structural and digestible properties of wheat flour
23天前
已完结
Estimation of Free Thiols and Disulfide Bonds Using Ellman’s Reagent
23天前
已完结
Effects of organic acid coagulants on the physical properties of and chemical interactions in tofu
23天前
已完结
Possible interaction between pectin and gluten alters the starch digestibility and texture of wheat bread
1个月前
已完结
Inhibition mechanism of buckwheat hulls polyphenols on α-amylase and α-glucosidase using kinetics, spectroscopics and molecular docking approaches
4个月前
已完结
Impact of microwave pretreatment on yield, quality and lipid composition of Acer truncatum Bunge seed oil
4个月前
已关闭
Bidirectional “Win–Win”: Asymmetrical Nanobowl-Coupled Aggregation-Induced Emissive Nanosilicon-Enhanced Immunochromatographic Strips for the Ultrasensitive Detection of Salmonella typhimurium
4个月前
已完结
Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging
4个月前
已完结
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