Lv3
220 积分 2023-10-20 加入
Investigation on the microscopic mechanism of curdlan with different strengths formed by heating
2小时前
待确认
Conformation and association of κ-carrageenan in the presence of locust bean gum in mixed NaI/CsI solutions from rheology and cryo-TEM
13天前
已完结
Investigation on curdlan dissociation by heating in water
1个月前
已完结
Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity
1个月前
已完结
Static magnetic field improvement of the quality of rice dumpling subjected to freeze–thaw cycles: Roles of phase transition of water and changes in structural and physicochemical properties of glutinous rice flour
1个月前
已完结
SELECTIVE LIGHT TRANSMISSION THROUGH 3D SKELETAL POLYMERIC COMPLEXES WITH CONTROLLABLE PORE SIZE
1个月前
已完结
Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel
1个月前
已完结
Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties
1个月前
已完结
Effects of curdlan on the quality of frozen steamed bread: quality changes, water state and starch crystallinity
1个月前
已完结
Effect of Gelation Temperature on the Molecular Structure and Physicochemical Properties of the Curdlan Matrix: Spectroscopic and Microscopic Analyses
1个月前
已完结
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