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Tetiana Lisovska, Karol Banas, Agnieszka Orkusz and Joanna Harasym
The market for gluten-free products is experiencing significant growth due to the increase in the number of gluten/wheat affected patients diagnosed, but largely as a result of the emergence of a new niche market dedicated for consumers who optionally av...
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Xiaozhou Xue, Qi Liang, Qunyu Gao and Zhigang Luo
Cross-linked esterified starch (CES) was prepared using a one-step method, where maize starch was selected as the raw material, sodium trimetaphosphate as the cross-linking agent, and acetic anhydride as the esterifying agent, respectively. A response su...
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Hao Hu, Shipeng Li, Danjie Pan, Kaijun Wang, Mingming Qiu, Zhuzhu Qiu, Xingquan Liu and Jiaojiao Zhang
The main substances of rice are starches, which vary their metabolism during storage. We conducted a series of tests including rice physicochemical properties, edible quality, starch content and chain length distribution along with starch structure varia...
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Jialin Ge, Xubin Zhang, Huanhe Wei and Qigen Dai
A decreased nitrogen (N) rate with increased planting density (DNID) is recommended as a feasible method to maintain rice grain yield and N-utilization efficiency. However, it is still unclear whether DNID could improve grain quality, particularly the ed...
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Upinder Bains and Rajinder Pal
Emulsions stabilized by solid nanoparticles, referred to as Pickering emulsions, are becoming increasingly important in applications as they are free of surfactants. However, the bulk properties and stability of Pickering emulsions are far from being wel...
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