Lv22
140 积分 2024-02-29 加入
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough
37分钟前
待确认
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
1小时前
待确认
Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage
12天前
已完结
Effect of liquid nitrogen spray freezing on the ice crystal size and quality of large yellow croaker
12天前
已完结
Modulation of ice crystal formation behavior in pectin cryogel by xyloglucan: Effect on microstructural and mechanical properties
12天前
已完结
Influence of temperature fluctuations on the state/phase, ice crystal morphology, cell structure, and quality of celery during frozen storage
12天前
已完结
Innovative applications of power ultrasound during food freezing processes—a review
12天前
已完结
Grain growth of ice doped with soluble impurities
13天前
已完结
Effect of ultrasound irradiation on ice crystal size distribution in frozen agar gel samples
13天前
已完结
Amyloid protein fibrils serve as an ice recrystallization inhibitor for ice cream
13天前
已完结
皖公网安备34019202002308
