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136 积分 2025-11-01 加入
Structural modifications of plant proteins through fermentation: unlocking their functional and sensory potential in food applications
5天前
已完结
Protein-transitions in and out of the dough matrix in wheat flour mixing
5天前
已完结
Gluten Hydrolysis and Depolymerization during Sourdough Fermentation
5天前
已完结
Differing Effects of Mechanical Dough Development and Sheeting Development Methods on Aggregated Glutenin Proteins
9天前
已完结
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
10天前
已完结
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
10天前
已完结
Protein–Protein Interactions during High-Moisture Extrusion for Fibrous Meat Analogues and Comparison of Protein Solubility Methods Using Different Solvent Systems
10天前
已完结
The Proteins of the Wheat Kernel . By Thos. B. Osborne. Published by the Carnegie Institution of Washington, D. C. 1907. Pp. 119
10天前
已完结
Cinnamon and clove essential oils to improve physical, thermal and antimicrobial properties of chitosan-gum arabic polyelectrolyte complexed films
15天前
已完结
Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications
16天前
已完结
Impact of various additives and their combinations on the consolidation characteristics of clayey soil
1个月前
已采纳
Evaluation of the effects of cold rolling parameters and aging treatment for improving the strength and ductility of 13–8Mo stainless steel
1个月前
已采纳
PSV-16 Effects of the Inclusion of a Capsicum Oleoresin-based Additive on Growth Performance, Carcass Composition and Meat Quality of Pigs Under Heat Stress Conditions
1个月前
已采纳
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