Lv4
510 积分 2025-10-17 加入
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
1个月前
已完结
Shrimp shell protein as a functional wheat flour substitute: modulating gluten networks and dough quality
2个月前
已关闭
Insights into influences of different oleic-glycerolipids on processing properties of fresh wheat dough
2个月前
已完结
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
2个月前
已完结
Heat-induced inulin-gluten gel: Insights into the influences of inulin molecular weight on the rheological and structural properties of gluten gel to molecular and physicochemical characteristics
3个月前
已完结
Comprehensive analysis of the effects of fresh Spirulina microcapsules on protein cross-linking and structural changes in wheat noodles
8个月前
已完结
Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat flour on physicochemical properties and nutritional value
8个月前
已完结
The use of selected hydrocolloids and salt substitutes on structural integrity, texture, sensory properties, and shelf life of fresh no salt wheat noodles
8个月前
已完结
Hemp flour enriched bread: effect on metabolomic and technological profile following in vitro digestion
8个月前
已完结
Multi-perspective investigation of the effects and interaction mechanisms of three common dietary fiber on cassava starch properties
8个月前
已完结
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