Lv3
270 积分 2024-02-18 加入
Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough
15小时前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
16天前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
16天前
已完结
Understanding the influence of pullulan on the quality changes, water mobility, structural properties and thermal properties of frozen cooked noodles
16天前
已完结
More reasons to add less salt – NaCl's unfavourable impact on glass transition and moisture sorption of amorphous maltose-NaCl blends
27天前
已完结
New insights into the glass transition of dried fruits and vegetables and the effect of pulsed electric field treatment
27天前
已完结
Effects of lipids on the water sorption, glass transition and structural strength of carbohydrate-protein systems
27天前
已完结
Moisture profile analysis of food models undergoing glass transition during air-drying
27天前
已完结
Effects of trehalose and corn starch on the mechanical glass transition temperature and texture properties of deep-fried food with varying water and oil contents
27天前
已完结
Thermal evaluation of sucrose-maltodextrin-sodium citrate bioglass: Glass transition temperature
27天前
已完结
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