Lv11
26 积分 2025-10-19 加入
Starch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies
4小时前
已完结
An Overview of the Retrogradation Properties of Starch in Rice-Based Foods: Influencing Factors, Regulating Approaches and Mechanisms
5小时前
已完结
Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
21天前
已完结
Gluten and starch mixing and pasting behaviour as affected by replacing sodium chloride with sodium replacers in wheat flour dough
23天前
已完结
Relationship Between Physicochemical Properties of Wheat Flour, Wheat Protein Composition, and Textural Properties of Cooked Chinese White Salted Noodles
24天前
已完结
Gluten and starch mixing and pasting behaviour as affected by replacing sodium chloride with sodium replacers in wheat flour dough
27天前
已完结
Thermal behaviour of wheat starch and flour at different water levels: Effect of pectins, modified celluloses and NaCl
27天前
已完结
In situ monitoring of starch gelatinization with limited water content using confocal laser scanning microscopy
27天前
已完结
Comparative molecular conformation, interaction, and network characteristics of wheat gluten modulated by sodium chloride and sodium carbonate
1个月前
已完结
Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch
1个月前
已完结
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