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20 积分 2022-12-09 加入
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods
1个月前
已完结
Extraction and characterization of waxy and normal barley β-glucans and their effects on waxy and normal barley starch pasting and degradation properties and mash filtration rate
1个月前
已完结
Effect of thermal processing on the molecular, structural, and antioxidant characteristics of highland barley β-glucan
1个月前
已完结
Isolation, purification and characterization of β-glucan from cereals - A review
1个月前
已完结
Nanocellulose and microcrystalline cellulose from citrus processing waste: A review
1个月前
已完结
Microcrystalline cellulose for active food packaging applications: A review
1个月前
已完结
Instrumental textural properties and sensory acceptability of rehydrated Thai fermented fish dip as affected by addition of Xanthan Gum and modified Tapioca starch
1个月前
已完结
Structure-printability mechanism of 3D printing ice cream inks affected by hydroxypropyl distarch phosphate with different substitution degrees
1个月前
已完结
Effect of ultrasonic pretreatment on physicochemical, thermal, and rheological properties of hydroxypropyl distarch phosphate
1个月前
已完结
Physicochemical, Structural, and Functional Properties of Cacahuacintle Maize Starch
1个月前
已完结
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