Lv4
520 积分 2023-09-18 加入
Investigating the role of water in rheological and friction properties of pureed foods: A deep dive into avocado puree
1个月前
已完结
Measurement of total, resistant, digestible and damaged starch in food and feed
1个月前
已完结
Influence of hot-air drying on the starch structure and physicochemical properties of two corn cultivars cultivated in East China
2个月前
已完结
New insights into how freeze-drying and cryo-milling affects the fine structure and digestibility of gelatinized starch
2个月前
已完结
Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review
2个月前
已完结
Ball milling alters the extractability and colloidal state of oat proteins
2个月前
已完结
Enhancing the dispersibility of commercial pea protein ingredients using stirred media milling: Potential mechanisms of action
2个月前
已完结
Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability
2个月前
已完结
Energy-size relationship and starch modification in planetary ball milling of quinoa
2个月前
已完结
Effect of industry-scale microfluidizer system superfine-grinding on macromolecules of whole component pea and comparative effects on pea macromolecules
2个月前
已完结
皖公网安备34019202002308
