Lv4
410 积分 2024-12-19 加入
Retrogradation, gel texture properties, intrinsic viscosity and degradation mechanism of potato starch paste under ultrasonic irradiation
11天前
已完结
Structure-function relationships of pin-to-plate cold plasma modified Faba bean protein (Vicia faba L.)
22天前
已关闭
Modified Starch-Based Emulsion-Filled Gels for 3D Printing: Preparation, Characterization, and Printability
1个月前
已完结
Low-acyl Gellan gum modulates rheology, microstructure, and swallowing suitability of 3D-printed barley seedling–potato gels
1个月前
已完结
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个月前
已完结
Mechanisms and applications of multifunctional low-temperature plasma technology for enhancing food safety
3个月前
已关闭
Isomer-resolved lipid fingerprints for authenticity and processing quality of edible fats and oils
3个月前
已关闭
Mechanistic insights into the digestion resistance of wheat starch upon complexation with peanut skin polyphenols
3个月前
已完结
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
3个月前
已完结
Mitigation effect of sodium alginate on acrylamide formation in fried potato chips system based on response surface methodology
3个月前
已完结
皖公网安备34019202002308
