Lv21
170 积分 2024-10-12 加入
Sucrose-induced structural modification of in situ exopolysaccharides: Effects on rheological and baking properties of gluten-free sourdough
42分钟前
待确认
Effect of fermentation with selected lactic acid bacteria strains on the molecular and technological properties of sorghum batters
6个月前
已完结
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
7个月前
已完结
Impact of pectin or xanthan addition to mashed potatoes gelled with κ-carrageenan on texture and rheology, oral processing behavior, bolus properties and in mouth starch digestibility
7个月前
已完结
Biological study on carboxymethylated (1→3)-α-d-glucans from fruiting bodies of Ganoderma lucidum
10个月前
已关闭
Microbial Polysaccharides in Food Industry: Production, Applications, Legislative and Toxicological Affairs
10个月前
已完结
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
1年前
已完结
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
1年前
已完结
Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
1年前
已完结
Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials
1年前
已完结
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