Lv6
2300 积分 2024-11-19 加入
Effect of salts on textural, color, and rheological properties of potato starch gels
1个月前
已完结
Academy of Nutrition and Dietetics’ Food As Medicine Strategic Roadmap
2个月前
已完结
Promising mung bean proteins and peptides: A comprehensive review of preparation technologies, biological activities, and their potential applications
2个月前
已完结
Multiscale Mechanics of Calcium-Mediated Reinforcement within a Pectin-Cellulose Composite via Integrated MD and Experimental Approach
2个月前
已完结
Resistant starch: Insights into better health and metabolism
2个月前
已完结
Effect of calcium chloride on heat-induced Mesona chinensis polysaccharide-whey protein isolation gels: Gel properties and interactions
3个月前
已完结
Physicochemical characterization of mung bean starch
3个月前
已完结
In vitro starch digestibility, pasting and textural properties of mung bean: effect of different processing methods
3个月前
已完结
Inhibitory Effects of CaCl2 and Pectin Methylesterase on Fruit Softening of Raspberry during Cold Storage
3个月前
已完结
Multiscale Mechanics of Calcium-Mediated Reinforcement within a Pectin-Cellulose Composite via Integrated MD and Experimental Approach
3个月前
已完结
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