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80 积分 2024-10-17 加入
Effect of sulfuric acid hydrolysis on the structure and Pickering emulsifying capacity of acorn starch, Food. Chem
1天前
已完结
Effect of wet media milling on starch-quercetin complex: enhancement of Pickering emulsifying ability and oxidative resistance, Food Chem
1天前
已完结
Rheological properties, microstructure and stability of oil-in-water emulsions prepared with mango kernel starch (var. Sugar and Tommy),
1天前
已完结
Formation mechanism of polyphenol-Tartary buckwheat starch complexes and their Pickering emulsifying capacity
1天前
已完结
Polyphenols from pigmented quinoa as potential modulators of maize starch digestion: Role of the starch-polyphenol inclusion and non-inclusion complexes
1天前
已完结
From field to food: Impact of nitrogen and phosphorus fertilizers on mung bean starch synthesis, structure, and functional properties
1天前
已关闭
The impact of high hydrostatic pressure treatment time on the structure, gelatinization and thermal properties and in vitro digestibility of oat starch
4天前
已完结
Prospects of nanotechnology advances in food adulterant detection, spoilage detection, packaging and preservation applications
7天前
已完结
Quantum dots as advanced nanomaterials for food quality and safety applications: A comprehensive review and future perspectives
7天前
已完结
Advance in Food Nanotechnology and Nanofood
8天前
已完结
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