Lv3
260 积分 2025-03-12 加入
Changes in Granular Swelling and Rheological Properties of Food Crop Starches Modified by Superheated Steam
3个月前
已完结
Effect of Superheated Steam Treatment on Rice Quality, Structure, and Physicochemical Properties of Starch
3个月前
已完结
Superheated steam processing as a novel strategy for rapid synthesis of millet-starch citrates: Preparation, characterization, and in vitro starch digestibility
3个月前
已完结
In Situ small-angle X-ray scattering study of the gelatinization mechanism of maize starches with varying amylose content
4个月前
已完结
Comprehensive review on single and dual modification of starch: Methods, properties and applications
4个月前
已完结
Improving the in vitro digestibility of rice starch by thermomechanically assisted complexation with guar gum
4个月前
已完结
Chestnut starch modification with dry heat treatment and addition of xanthan gum: Gelatinization, structural and functional properties
4个月前
已完结
A Study on the Structural and Digestive Properties of Rice Starch–Hydrocolloid Complexes Treated with Heat–Moisture Treatment
4个月前
已完结
Effect of dry heat treatment on physical property and in vitro starch digestibility of high amylose rice starch
4个月前
已完结
Effect of Thermal Treatment on the Internal Structure, Physicochemical Properties and Storage Stability of Whole Grain Highland Barley Flour
4个月前
已完结
皖公网安备34019202002308
