Lv3
348 积分 2024-02-18 加入
Aggregative and structural properties of wheat gluten induced by pectin
12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
12天前
已完结
Phase separation in amorphous hydrophobically modified starch–sucrose blends: Glass transition, matrix dynamics and phase behavior
13天前
已完结
Pectins in Processed Fruits and Vegetables: Part II—Structure–Function Relationships
30天前
已完结
Moisture sorption isotherms – Experimental and mathematical investigations of orange (Citrus sinensis) peel and leaves
3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
Evaluation of low methoxyl pectin concentration and dough chilling treatment in enhancing okara-wheat flour-based cookies structure
6个月前
已完结
皖公网安备34019202002308
