Lv1
40 积分 2023-10-29 加入
Direct Synthesis of Fractal Polymer Dispersions by Miniemulsion Polymerization
5个月前
已完结
Film formation of hard‐core/soft‐shell latex particles
5个月前
已完结
Effect of Composite Chitosan/Sodium Alginate Gel Coatings on the Quality of Fresh-Cut Purple-Flesh Sweet Potato
6个月前
已完结
Food Gel Emulsions: Structural Characteristics and Viscoelastic Behavior
6个月前
已完结
Gas Cell Stabilisation and Gas Retention in Wheat Bread Dough
6个月前
已完结
Antifreeze Polysaccharides from Wheat Bran: The Structural Characterization and Antifreeze Mechanism
7个月前
已完结
Dietary fiber modification: structure, physicochemical properties, bioactivities, and application—a review
7个月前
已完结
Enzymatic Solubilization of Arabinoxylans from Isolated Rye Pentosans and Rye Flour by Different endo-Xylanases and Other Hydrolyzing Enzymes. Effect of a Fungal Laccase on the Flour Extracts Oxidative Gelation
7个月前
已完结
Wheat (Triticum aestivum L.) Bran in Bread Making: A Critical Review
8个月前
已完结
Simple and efficient method for the extraction, isolation, and purification of peroxidase enzyme from wheat bran
8个月前
已完结
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