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30 积分 2023-12-28 加入
Sea Cucumber Biology and Ecology
4小时前
已完结
Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats
9天前
已完结
The source, extraction, purification, physiological function, and application of stachyose in the food industry
15天前
已完结
Novel Colloidal Food Ingredients: Protein Complexes and Conjugates
5个月前
已完结
Biomolecular 1D Necklace-like Nanostructures Tailoring 2D Janus Interfaces for Controllable 3D Enteric Biomaterials
6个月前
已完结
The effects of hydrocolloids on the thermomechanical, viscoelastic and microstructural properties of whole wheat flour dough
6个月前
已完结
Effects of ingredient and processing conditions on the rheological properties of whole wheat flour dough during breadmaking - A review
6个月前
已完结
Whole-wheat flour particle size influences dough properties, bread structure and in vitro starch digestibility
6个月前
已完结
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
7个月前
已完结
Thermal behavior of native and hydrophobized wheat gluten, gliadin and glutenin-rich fractions by modulated DSC
7个月前
已完结
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