Lv11
40 积分 2025-03-04 加入
Effects of high-speed homogenization and high-pressure homogenization on structure of tomato residue fibers
2天前
已完结
Modification of dietary fibers from purple-fleshed potatoes (Heimeiren) with high hydrostatic pressure and high pressure homogenization processing: A comparative study
2天前
已完结
Green approaches for dietary fibre-rich polysaccharide production from the cooking liquid of Adzuki beans: Enzymatic extraction combined with ultrasonic or high-pressure homogenisation
2天前
已完结
Change of the rheological properties of mango juice by high pressure homogenization
2天前
已完结
Structural and functional properties of chestnut starch based on high-pressure homogenization
2天前
已完结
Modulating physicochemical properties via high-pressure homogenization and steam explosion to regulate the prebiotic efficacy of Naematelia aurantialba polysaccharides
2天前
已完结
Mechanism for improving fermented soymilk gel through high-pressure homogenization: Regulating the structure of heat-induced protein aggregate
25天前
已完结
Effects of high-pressure homogenization on structural and emulsifying properties of thermally soluble aggregated kidney bean (Phaseolus vulgaris L.) proteins
25天前
已完结
Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study
25天前
已完结
Effects of high-pressure homogenization on functional properties and structure of mussel (Mytilus edulis) myofibrillar proteins
25天前
已完结
皖公网安备34019202002308
