Lv11
30 积分 2024-10-10 加入
Addition of waxy, low‐ or high‐amylose rice starch differentially affects microstructure, water migration, texture and cooking quality of dried potato starch noodles
8小时前
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
9小时前
已完结
The influence of different drying methods on the molecular structure and digestive resistance of type 3 resistant starch (RS3)
3个月前
已完结
The Effects of Temperature on Starch Molecular Conformation and Hydrogen Bonding
4个月前
已完结
Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices
9个月前
已完结
Recent developments of drying techniques for aquatic products: With emphasis on drying process monitoring with innovative methods
9个月前
已完结
Fabrication and characterization of polylactic acid coaxial antibacterial nanofibers embedded with cinnamaldehyde/tea polyphenol with food packaging potential
9个月前
已完结
Preparation and properties of monomethoxyl polyethylene glycol grafted O-carboxymethyl chitosan for edible, fresh-keeping packaging materials
9个月前
已完结
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