Lv31
388 积分 2024-02-18 加入
Co-influence of the degree of esterification and degree of amidation on the properties of acid-sugar-calcium amidated pectin gels
2小时前
已完结
Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions ofFrozen Wheat Doughs
2个月前
已完结
Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid and Their Mixtures
2个月前
已完结
Structural Variation and Microrheological Properties of a Homogeneous Polysaccharide from Wheat Germ
2个月前
已完结
Aggregative and structural properties of wheat gluten induced by pectin
3个月前
已完结
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
3个月前
已完结
Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior
3个月前
已完结
Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships
3个月前
已完结
Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves
6个月前
已完结
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