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386 积分 2026-07-30 加入
Effects of different thawing methods on the physicochemical and structural properties of frozen quinoa dough
5天前
已完结
Thawing frozen foods: A comparative review of traditional and innovative methods
5天前
已完结
Quality enhancement of frozen dough steamed bread by Sanxan: A study on multi-stage regulation of gluten-starch matrix
5天前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
5天前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
5天前
已完结
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
5天前
已完结
Effects of peroxidase and xylanase treatments on gluten separation efficiency from wheat tailings flour: Insights into batter properties and gluten characteristics
21天前
已完结
Tailoring the multiphase colloidal network of batters through controlled pre-gelatinization and oil droplets filling: Enhancement effects on quality of deep-fried battered clams
2个月前
已完结
Starch functionality and its role in microstructure development and oil absorption dynamics during deep-frying: A review
3个月前
已完结
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