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40 积分 2024-10-10 加入
Mild steam treatment: Enhancing the rehydration performance of instant rice noodles by changing the physicochemical properties and gel structure of rice starch
1天前
待确认
Using a salt template strategy to prepare rapidly rehydrated dried rice noodles with enhanced qualities
1个月前
已完结
Recent advances in chromatography-mass spectrometry and electronic nose technology in food flavor analysis and detection
1个月前
已完结
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control
2个月前
已完结
Mechanistic insights into polyol enhancement on mechanical and hydration characteristics of rice starch gels
6个月前
已完结
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
10个月前
已完结
Construction of starch-sodium alginate interpenetrating polymer network and its effects on structure, cooking quality and in vitro starch digestibility of extruded whole buckwheat noodles
10个月前
已完结
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