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20 积分 2025-09-22 加入
Regulating ice formation for enhancing frozen food quality: Materials, mechanisms and challenges
2天前
已完结
Chemical components, structural, physicochemical and functional properties of potato (Solanum tuberosum) dietary fiber modified by high hydrostatic pressure and cellulase
2个月前
已完结
Structure of a fungal 1,3-β-glucan synthase
3个月前
已完结
Supramolecular Regulation and Controllable Coproduction of Bamboo Nanocellulose and Mono/Oligosaccharides via Dual-Enzymatic Treatment Assisted by Ball Milling
3个月前
已完结
Potato protein: An emerging source of high quality and allergy free protein, and its possible future based products
5个月前
已完结
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
5个月前
已完结
Improving the functionality and bioactivity of potato protein via PEG-sugar deep eutectic solvent extraction: Hydrogen bond regulation and mechanistic insights
5个月前
已完结
Modification of insoluble dietary fibers from bamboo shoot shell: Structural characterization and functional properties
5个月前
已完结
The effects of enzymatic modification on the functional ingredient - Dietary fiber extracted from potato residue
5个月前
已完结
Potato peels as sources of functional compounds for the food industry: A review
6个月前
已完结
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