Lv4
402 积分 2025-11-20 加入
Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch
12天前
已完结
Preparation of crosslinked starches with enhanced and tunable gel properties by the cooperative crosslinking-extrusion combined modification
12天前
已完结
Synergistic heat-moisture and enzymatic modification of starch blends: a case study on structuring cassava-based gluten-free baked goods
13天前
已完结
Preparation of branched starch by α-amylase and thermophilic glycogen branching enzyme modification
13天前
已完结
Preparation of debranched starch with high thermal stability and crystallinity using a novel thermal cycling treatment
13天前
已完结
Mechanism of maltogenic α-amylase modification on barley granular starches spanning the full range of amylose
13天前
已完结
Transparent, mechanically robust and antibacterial food packaging film based on starch/PVA/citric acid/carboxycellulose nanofibers by one-pot green process
13天前
已完结
Comparison Study of Structural, Physiochemical, and Functional Properties and In Vitro Digestibility of Citric Acid Starch Esters With Distinct Amylose Content
13天前
已完结
Preparation and application of water-soluble oxidized starch-based hydrogels for slow-release urea
13天前
已完结
Production of resistant starches via citric acid modification: Effects of reaction conditions on chemical structure and final properties
13天前
已完结
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