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#Xingxun Liu
Rheological properties of the polysaccharide–protein complex from longan (Dimocarpus longan Lour.) pulp
粮食加工与淀粉科学 , 南京财经大学
Thermal degradation and stability of starch under different processing conditions
粮食加工与淀粉科学 , 南京财经大学
Starch modification using a twin-roll mixer as a reactor
粮食加工与淀粉科学 , 南京财经大学
In situ thermal decomposition of starch with constant moisture in a sealed system
粮食加工与淀粉科学 , 南京财经大学
Shear degradation of corn starches with different amylose contents
粮食加工与淀粉科学 , 南京财经大学
Phase composition and interface of starch–gelatin blends studied by synchrotron FTIR micro-spectroscopy
粮食加工与淀粉科学 , 南京财经大学
Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
粮食加工与淀粉科学 , 南京财经大学
Characterization of Food Structures and Functionalities
粮食加工与淀粉科学 , 南京财经大学
Imaging the phase of starch-gelatin blends for use as capsule materials
粮食加工与淀粉科学 , 南京财经大学
Food Polymers Functionality and Applications
粮食加工与淀粉科学 , 南京财经大学
Accelerating the degradation of polyolefins through additives and blending
粮食加工与淀粉科学 , 南京财经大学
Effects of hydrophilic fillers on the thermal degradation of poly(lactic acid)
粮食加工与淀粉科学 , 南京财经大学