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10 积分 2023-03-21 加入
Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water
7天前
已完结
On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan
11个月前
已完结
On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan
1年前
已完结
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
1年前
已完结
Shortening growth year improves functional features of kudzu starch by tailoring its multi-scale structure
1年前
已完结
Fabrication and characterization of dual-functional porous starch with both emulsification and antioxidant properties
1年前
已完结
Comparison of in vitro starch digestibility and structure of matcha‐fortified starch vermicelli from different botanical sources
1年前
已完结
Polyphenol-fortified extruded sweet potato starch vermicelli: Slow-releasing polyphenols is the main factor that reduces the starch digestibility
1年前
已完结
Development of liposomes stabilized pickering emulsions as a potential delivery system for flaxseed oil
1年前
已关闭
Rapid analysis of flaxseed oil quality during frying process based on Raman spectroscopy combined with peak-area-ratio method
1年前
已关闭
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