Lv11
30 积分 2024-08-22 加入
Starch structure and nutritional functionality – Past revelations and future prospects
4小时前
已完结
Starch nutritional quality: beyond intraluminal digestion in response to current trends
5小时前
已完结
Effects of starch–fatty acid complexes with different fatty acid chain lengths and degrees of saturation on the rheological and 3D printing properties of corn starch
6天前
已完结
Effect of different chain-length fatty acids on the retrogradation properties of rice starch
6天前
已完结
Structural evolution of maize starches with different amylose content during pasting and gelation as evidenced by Rapid Visco Analyser
27天前
已完结
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
27天前
已完结
Modification of maize starch by dry heating treatment (DHT) and its use as gelling ingredients in fruit-based 3D-printed food for dysphagic people
2个月前
已完结
3D printed dysphagia diet designed from Hypsizygus marmoreus by-products with various polysaccharides
2个月前
已完结
Effects of native starch and modified starches on the textural, rheological and microstructural characteristics of soybean protein gel
2个月前
已完结
皖公网安备34019202002308
