Lv3
300 积分 2020-11-02 加入
Moisture content during extrusion of oats impacts the initial fermentation metabolites and probiotic bacteria during extended fermentation by human fecal microbiota
20天前
已完结
Amylose molecular fine structure dictates water–oil dynamics during deep-frying and the caloric density of potato crisps
1个月前
已完结
Granule residues and “ghosts” remaining after heating A-type barley-starch granules in water
2个月前
已完结
Gelation and crystallisation of maize starch after pasting, drum-drying or extrusion cooking
2个月前
已完结
Influence of amylose-amylopectin ratio on gel properties
2个月前
已完结
Starch retrogradation
2个月前
已完结
Isolation, Physicochemical Characterization and Application of Yam (Dioscorea spp.) Starch as Thickening and Gelling Agent
3个月前
已完结
Relationship of Granule Size Distribution and Amylopectin Structure with Pasting, Thermal, and Retrogradation Properties in Wheat Starch
4个月前
已完结
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
4个月前
已完结
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