Lv4
480 积分 2024-01-11 加入
Physicochemical properties of octenyl succinic anhydride‐modified potato starch with different degrees of substitution
2天前
已完结
A comprehensive review on methods, mechanisms, properties, and emerging applications of crosslinked starches
4天前
已关闭
Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles
4天前
已关闭
Regulation of retrogradation and textural properties of mung bean starch gels during storage: Role of cooling rate
19天前
已完结
Preparation of Starch‐Fatty Acid Esters from Agro‐Based Raw Materials (Corn Starch, Cassava Starch, Coconut Oil, and Castor Seed Oil)
1个月前
已完结
Rheology and Structure of Amylopectin Potato Starch Dispersions without and with Emulsifier Addition
6个月前
已完结
Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics
8个月前
已完结
Different oil-modified cross-linked starches: In vitro digestibility and its relationship with their structural and rheological characteristics
8个月前
已关闭
Starch in Emulsion-Type Sausage Reduced the Gastric Digestibility of Meat Protein by Reducing the Stability and Increasing the Viscoelasticity of Gastric Digests
8个月前
已完结
皖公网安备34019202002308
