Lv4
630 积分 2022-09-15 加入
3D food printing: Controlling characteristics and improving technological effect during food processing
1个月前
已完结
Evaluation of glucomannan as a fat replacer in the dough and cookies made from fermented cassava flour and soy protein concentrate
5个月前
已完结
Rheological, thermal, and in vitro starch digestibility properties of oat starch-lipid complexes
5个月前
已完结
Plasticization Efficiency and Characteristics of Monosaccharides, Disaccharides, and Low-Molecular-Weight Polysaccharides for Starch-Based Materials
5个月前
已完结
Persimmon leaf polyphenols as potential ingredients for modulating starch digestibility: Effect of starch-polyphenol interaction
6个月前
已完结
Effect and characterization of konjac glucomannan on xanthan gum/κ-carrageenan/agar system
6个月前
已完结
Effect of starch type and chitosan supplementation on physicochemical properties, morphology, and oil structuring capacity of composite starch bioaerogels
6个月前
已完结
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
6个月前
已完结
Tamarind seed polysaccharide-assisted fabrication of stable emulsion-based oleogel structured with gelatin: Preparation, interaction, characterization, and application
6个月前
已完结
Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form
6个月前
已完结
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