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64 积分 2024-02-21 加入
Hydro-locking in hydrogel for extreme temperature tolerance
3天前
已完结
Regulating the interaction between protein and starch in noodles through heat loss: Used to improve the edible quality of noodles
2个月前
已完结
The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network
2个月前
已完结
Kinetic dynamics and thermodynamic compensation study of the hydration of faba beans (Vicia faba L.)
3个月前
已关闭
Engineering Properties of Foods
3个月前
已关闭
Impact of heat-set and cold-set gelling polysaccharides on potato protein gelation: Gellan gum, agar, and methylcellulose
4个月前
已完结
Shortening replacement by hydroxypropyl methylcellulose-based oleogels obtained by different indirect approaches. Texture and sensory properties of baked puff pastry
4个月前
已完结
Assembly of spherical-shaped resistant starch nanoparticles to the oil droplet surface promotes the formation of stable oil in water Pickering emulsions
5个月前
已完结
Interfacial protein-protein displacement at fluid interfaces
5个月前
已完结
Interfacial and emulsion characterisation of chemically modified polysaccharides through a multiscale approach
6个月前
已完结
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