Lv2
120 积分 2024-10-05 加入
Effect of Canna edulis starch addition on the properties of flour, rheology of dough and quality of semi‐dry noodles
2天前
已完结
Improving the quality and digestibility of wheat flour starch and protein for noodles through ultrasound, high hydrostatic pressure, and plasma technologies: A review
13天前
已完结
New insights into rice starch-gallic acid-whey protein isolate interactions: Effects of multiscale structural evolution and enzyme activity on starch digestibility
13天前
已完结
Alginate-millet starch composite matrices as novel carriers for controlled delivery of grape seed polyphenols: Preparation, characterization, and in vitro release behaviour
25天前
已完结
Pearl-inspired Functional Biomaterials: Review of their Preparation, Characterization, and Application in Food Packaging
4个月前
已完结
In situ preparation of oriented microbial consortium-based compound enzyme strengthens food waste disintegration and anaerobic digestion: Performance, mechanism, microbial communities and global metabolic pathways
4个月前
已完结
Comparison evaluation pretreatments on the quality characteristics, oxidative stability, and volatile flavor of walnut oil
4个月前
已完结
Effect of microwave-puffed on Auricularia auricula polysaccharide and probiotic fermentation on its biotransformation and quality characteristics during storage period
5个月前
已完结
Metabolomics ravels flavor compound formation and metabolite transformation in rapid fermentation of salt-free fish sauce from catfish frames induced by mixed microbial cultures
5个月前
已完结
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