LWT-FOOD SCIENCE AND TECHNOLOGY
7 yayın · 165 atıf
Yayınlar
| Başlık | Yıl | Yazar | Atıf |
|---|---|---|---|
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Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths (vol 144, 111271, 2021)
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2024 | Kang, Xuemin, Sui, Jie, Qiu, Hongwei +4 | 0 |
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Cryoprotective role of konjac oligosaccharide on silver carp proteins during frozen storage through molecular dynamic simulation
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2023 | Walayat, Noman, Yi, Minghua, Wang, Xinping +9 | 10 |
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Predicting the formation of 2-amino-3-methyl-imidazole[4,5-f]quinoline (IQ) in the Maillard reaction model system under various reaction conditions
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2023 | Wang, Haijie, He, Feng, He, Hongjun +9 | 10 |
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The effects of nitrite, sodium ascorbate and starter culture on volatile compounds of a semi-dry fermented sausage
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2022 | Sallan, Selen, Kaban, Guzin, Kaya, Mukerrem | 30 |
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Development and characterization of starch films prepared by extrusion blowing: The synergistic plasticizing effect of water and glycerol
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2021 | Gao, Wei, Zhu, Jie, Kang, Xuemin +4 | 62 |
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Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
|
2021 | Kang, Xuemin, Sui, Jie, Qiu, Hongwei +4 | 50 |
|
The effects of transglutaminase on the qualitative properties of different pastarma types
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2021 | Hazar, Fatma Yagmur, Kaban, Guzin, Kaya, Mukerrem | 3 |