11 results on '"Xia, Shuqin"'
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2. Effect of chickpea thermal treatments on the starch digestibility of the fortified biscuits
3. Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
4. Browning mechanism of sorbitol-glycine system in the presence of glycerol: Regulating conversion of sorbitol to reducing sugars and water status
5. Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
6. Formation mechanism and stability of low environment-sensitive ternary nanoparticles based on zein-pea protein-pectin for astaxanthin delivery
7. Effect of synergism between sodium alginate and xanthan gum on characteristics of composite film and gloss of areca nut coating
8. Complex coacervation microcapsules by tannic acid crosslinking prolong the antifungal activity of cinnamaldehyde against Aspergillus brasiliensis
9. Complex coacervates based on gelatin and sodium carboxymethyl cellulose as carriers for cinnamaldehyde: Effect of gelatin Bloom values on coacervates formation and interfacial properties
10. α-Dicarbonyl compounds related to antimicrobial and antioxidant activity of maillard reaction products derived from xylose, cysteine and corn peptide hydrolysate
11. Modulation effect of glycerol on plasticization and water distribution of vacuum-dried calcium alginate gel beads encapsulating peppermint oil/β-cyclodextrin complex
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