Lv4
422 积分 2024-11-05 加入
A functional natural deep eutectic solvent based on trehalose: Structural and physicochemical properties
9天前
已完结
The improvement of freeze-thaw stability of surimi 3D printing products by fructooligosaccharides/trehalose-based natural deep eutectic solvent
9天前
已完结
Characterization of hydrogel beads constructed from gelatinized lotus rhizome starch and sodium alginate by calcium cross-linking
9天前
已完结
pH-responsive pea protein-sodium alginate hydrogel beads for freshness monitoring in protein drinks: Structural and molecular insight
9天前
已完结
Analysis of Frozen Bakery Items Containing Trehalose and its Impact on Quantitative Quality Measures
15天前
已关闭
Innovative Dual-Network Hydrogel Strategy Enhances 3D Printing and Gel Properties of Salt-Reduced Shrimp Surimi
15天前
已完结
Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles
15天前
已完结
Physicochemical characterization of rice, potato, and pea starches, each with different crystalline pattern, when incorporated with Konjac glucomannan
1个月前
已完结
Applying superheated steam stabilized rice bran for improving physicochemical and quality properties of frozen dough and steamed bread
2个月前
已完结
A novel corn stalk pentosan modulates dough structure and rheological properties to improve bread texture, digestibility, and storage stability
2个月前
已完结
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