Lv41
730 积分 2025-03-03 加入
Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0)
9天前
已完结
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
1个月前
已完结
Rheology and microstructure of myofibrillar protein–starch composite gels: Comparison of native and modified starches
1个月前
已完结
Wheat bran arabinoxylan-soybean protein isolate emulsion-filled gels as a β-carotene delivery carrier: Effect of polysaccharide content on textural and rheological properties
3个月前
已完结
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel
3个月前
已完结
Structural and physicochemical properties of ginger (Rhizoma curcumae longae) starch and resistant starch: A comparative study
4个月前
已完结
Application of Rapid Visco Analyser (RVA) viscograms and chemometrics for maize hardness characterisation
4个月前
已完结
High-amylose maize starch: Structure, properties, modifications and industrial applications
4个月前
已完结
Pasting, paste, and gel properties of starch–hydrocolloid combinations
4个月前
已完结
Semisynthetic production of unnatural L-α-amino acids by metabolic engineering of the cysteine-biosynthetic pathway
5个月前
已完结
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