Lv6
2330 积分 2025-06-03 加入
Improvement of hydrocolloid characteristics added to angel food cake by modifying the thermal and physical properties of frozen batter
18天前
已完结
Structural elucidation and interfacial properties of a levan isolated from Bacillus mojavensis
18天前
已完结
Selective effects of ginseng pectins on galectin-3-mediated T cell activation and apoptosis
19天前
已完结
Measurement of Instrumental Texture Profile Analysis (TPA) of Foods
19天前
已关闭
A review of egg replacement in cake production: Effects on batter and cake properties
19天前
已完结
Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system
19天前
已完结
Effect of different hydrocolloids on the quality and aging of gluten-free bread based on pre-hydrated rice grains
19天前
已完结
Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread
1个月前
已完结
Effects of different hydrocolloids on physicochemical properties of high‐moisture fermented rice cake during storage
1个月前
已完结
Application of hydrocolloids in the quality improvement of flour-based products
1个月前
已完结
Clinical Rounds: a new section to The Lancet's clinical content
7个月前
已采纳
Clinical Rounds: a new section to The Lancet's clinical content
7个月前
已采纳
The use of virtual reality (VR) exposure for reducing contamination fear and disgust: Can VR be an effective alternative exposure technique to in vivo?
7个月前
已采纳
Enhancing mechanical properties of additively manufactured TiB+TiC reinforced titanium matrix composites via magnetic field assistance
7个月前
已采纳
Functional parcellation using time courses of instantaneous connectivity
7个月前
已采纳
Oil Bodies Extracted from High-Fat and Low-Fat Soybeans: Stability and Composition During Storage
7个月前
已采纳
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