Lv5
880 积分 2022-10-19 加入
Physicochemical properties of hydrothermally treated glutinous rice flour and xanthan gum mixture and its application in gluten-free noodles
3小时前
已完结
Underlying Role of Hydrophobic Environments in Tuning Metal Elements for Efficient Enzyme Catalysis
25天前
已完结
Substrate specificity study of zearalenone lactonase by analyzing interaction networks of residues near the β6-α6 region
25天前
已完结
Modification of granular waxy, normal and high-amylose maize starches by maltogenic α-amylase to improve functionality
1个月前
已完结
Comparison of structural and functional properties of maize starch produced with commercial or endogenous enzymes
1个月前
已完结
Application of Raman spectroscopy in structure analysis and crystallinity calculation of corn starch
1个月前
已完结
The effect of partial gelatinization of corn starch on its retrogradation
1个月前
已完结
Enhancing optimal molecular interactions during food processing to design starch key structures for regulating quality and nutrition of starch-based foods: an overview from a synergistic regulatory perspective
1个月前
已完结
Infrared spectroscopy as a tool to characterise starch ordered structure—a joint FTIR–ATR, NMR, XRD and DSC study
1个月前
已完结
Utilizing Synchrotron-Based X-ray Micro-Computed Tomography to Visualize the Microscopic Structure of Starch Hydrogels In Situ
1个月前
已完结
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