Lv11
40 积分 2024-06-18 加入
Hydrogel formation from peptides of a β-lactoglobulin tryptic hydrolysate: Contribution of self-assembling peptide β-Lg f1-8
1小时前
求助中
Impact of the Soak and the Malt on the Physicochemical Properties of the Sorghum Starches
2小时前
已完结
Ultrasound and Freeze-Thaw Modifications of Cassava Starch: Microstructure, Functionality, and 3D Printing Potential
1个月前
已完结
Preparation of porous-structured flat potato starch noodles with gelatin for shortening cooking time
5个月前
已完结
Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles
5个月前
已完结
3D-printed flexible sensors for food monitoring
8个月前
已完结
A 3D printing approach to intelligent food packaging
8个月前
已完结
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