Lv3
362 积分 2025-09-11 加入
Effects of texture of food on chewing patterns in the human subject
5天前
已完结
Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch
6天前
已完结
Insight into the role of linear chains with and without branches in the structure and digestibility of rice starch gel during short-term and long-term retrogradation
6天前
已完结
Effects of gamma-irradiation on the morphological, structural, thermal and rheological properties of potato starches
9天前
已完结
Modification of gluten-free sorghum batter and bread using maize, potato, cassava or rice starch
9天前
已完结
Physicochemical, crystallinity, pasting and morphological properties of bean starch oxidised by different concentrations of sodium hypochlorite
9天前
已完结
Rice starch vs. rice flour: Differences in their properties when modified by heat–moisture treatment
9天前
已完结
Comparison of Pasting and Gel Stabilities of Waxy and Normal Starches from Potato, Maize, and Rice with Those of a Novel Waxy Cassava Starch under Thermal, Chemical, and Mechanical Stress
9天前
已完结
Multi-scale structural changes and mechanistic analysis of wheat starch gels with common proteins in short-term retrogradation at low temperature
9天前
已完结
Storage temperature and time affect the enzyme resistance starch and glycemic response of cooked noodles
9天前
已完结
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