Lv4
470 积分 2024-01-11 加入
Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages
1个月前
已完结
Structural Analysis of Wheat Endosperm and Bran Cellulose: Effects on Starch Gelatinization and Gel Properties
2个月前
已完结
Starch-based emulsion gels enhanced probiotic viability: effect of amylose content
2个月前
已完结
Complexation of Wheat Starch and Safflower Seed Oil Through Heat Moisture Treatment: Structural, in Vitro Digestion, Physicochemical Properties, and Molecular Docking Simulation
8个月前
已完结
Physicochemical properties of octenyl succinic anhydride‐modified potato starch with different degrees of substitution
9个月前
已完结
Physicochemical properties of octenyl succinic anhydride‐modified potato starch with different degrees of substitution
9个月前
已完结
A comprehensive review on methods, mechanisms, properties, and emerging applications of crosslinked starches
9个月前
已关闭
Emulsion-Type Chicken Sausage Quality with Fat Substitution by Rice Starches during Freeze-Thaw Cycles
9个月前
已关闭
Regulation of retrogradation and textural properties of mung bean starch gels during storage: Role of cooling rate
9个月前
已完结
Preparation of Starch‐Fatty Acid Esters from Agro‐Based Raw Materials (Corn Starch, Cassava Starch, Coconut Oil, and Castor Seed Oil)
10个月前
已完结
皖公网安备34019202002308
