Lv41
410 积分 2024-12-19 加入
Pasting and gelation behaviors and in vitro digestibility of high-amylose maize starch blended with wheat or potato starch evaluated at different heating temperatures
1小时前
已完结
Mechanisms and applications of multifunctional low-temperature plasma technology for enhancing food safety
1个月前
已关闭
Isomer-resolved lipid fingerprints for authenticity and processing quality of edible fats and oils
1个月前
已关闭
Mechanistic insights into the digestion resistance of wheat starch upon complexation with peanut skin polyphenols
2个月前
已完结
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
2个月前
已完结
Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology
2个月前
已完结
Effects of plasma-activated water combined with ultrasonic treatment of corn starch on structural, thermal, physicochemical, functional, and pasting properties
4个月前
已完结
Dual Modification of Potato Starch: Insights Into Functional, Rheological and Structural Changes Induced by Cold Plasma and Ozonation
4个月前
已完结
Pasting, rheology, structural properties and in vitro digestibility of potato starch complexes co-gelatinized with squash polysaccharides
5个月前
已完结
Hierarchical structural modification of starch via non-thermal plasma: A state-of-the-art review
5个月前
已完结
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