College Of Food Technology 1
1. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley
2. Electron beam irradiation application for improving the multiscale structure and enhancing physicochemical and digestive properties of acetylated naked barley
3. Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch
4. Comparison Study of DBD Plasma Combined with E-Beam Pre- and Post-treatment on the Structural-Property Improvement of Chinese Yam Starch
5. Fabrication of biodegradable blend plastic from konjac glucomannan/zein/ PVA and understanding its multi-scale structure and physicochemical properties
6. Fabrication of biodegradable blend plastic from konjac glucomannan/zein/ PVA and understanding its multi-scale structure and physicochemical properties
7. Understanding how electron beam irradiation doses and frequencies modify the multiscale structure, physicochemical properties, and in vitro digestibility of potato starch
8. Effect of electron beam pretreated wheat flour on dough properties
9. Highly acetylated chestnut shell cellulose obtained by electron beam pretreatment assisted acetylation reaction: A combined experimental and computational approach
10. Improving gliadin functionality by Maillard glycosylation using hydrolyzed starch molecules of different molecular mass: Structure-function relationship study
11. Electron beam pre-irradiation enhances substitution degree, and physicochemical and functional properties of carboxymethyl peanut shell nanocellulose
12. Electron beam pre-irradiation enhances substitution degree, and physicochemical and functional properties of carboxymethyl peanut shell nanocellulose
13. Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties
14. Electron beam irradiation modification of ultra-high pressure treated broad bean starch: Improvement of multi-scale structure and functional properties
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