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44 积分 2023-09-27 加入
Research progress of electrospinning in food field: A review
3个月前
已完结
Effect of gelatinization degree on emulsification capacity of corn starch esterified with octenyl succinic acid
4个月前
已完结
Recent advances in the impact of gelatinization degree on starch: Structure, properties and applications
4个月前
已完结
Slow digestion properties of long-sized isomaltooligosaccharides synthesized by a transglucosidase from Thermoanaerobacter thermocopriae
4个月前
已完结
Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles
4个月前
已完结
Impact of protein network restructured with soy protein and transglutaminase on the structural and functional characteristics of whole-grain highland barley noodle
5个月前
已完结
Review on the physicochemical properties, modifications, and applications of starches and its common modified forms used in noodle products
5个月前
已完结
Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough
5个月前
已完结
Comparative Study of the Impact of Alkali‐Steeping (Na2CO3, K2CO3, NaOH) with Equivalent pH on Rice Flour Processing Properties
5个月前
已完结
Effects of Lipids and Processing Conditions on Degree of Starch Gelatinization of Extruded Dry Pet Food
5个月前
已完结
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