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358 积分 2024-02-18 加入
Structural Variation and Microrheological Properties of a Homogeneous Polysaccharide from Wheat Germ
4小时前
已完结
Aggregative and structural properties of wheat gluten induced by pectin
23天前
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
23天前
已完结
Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior
23天前
已完结
Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships
1个月前
已完结
Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves
4个月前
已完结
Gluten aggregation properties as a tool for durum wheat quality assessment: A chemometric approach
4个月前
已完结
A critical review of some non-equilibrium situations and glass transitions on water activity values of foods in the microbiological growth range
4个月前
已完结
Fast and efficient method for molecular weight analysis of cellulose pulp, in-process and finished product
6个月前
已完结
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