Lv78
3700 积分 2024-05-07 加入
New insights into the protein stabilizing effects of trehalose by comparing with sucrose
13天前
已完结
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
18天前
已完结
Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: Evidence from water states and starch properties
18天前
已完结
A novel film based on gluten, pectin, and polyphenols and its potential application in high‐fat food
18天前
已完结
Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: insights into gluten protein aggregation, structural interactions, and network integrity
22天前
已完结
Mechanistic insights into niacin-induced changes in gluten structure and rheological properties of wheat dough
22天前
已完结
Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network
22天前
已完结
Decoding brandy flavor complexity: A multivariate analysis of grapes, origins, distillation techniques, and aging methods through flavoromics and chemometrics
1个月前
已完结
Effects of freeze–thaw cycles on the structural and thermal properties of wheat gluten with variations in the high molecular weight glutenin subunit at the Glu-B1 locus
1个月前
已完结
The cryoprotective blueprint of high-molecular-weight glutenin subunits: mechanisms linking genetics and structure to dough freezing tolerance – a review
1个月前
已完结
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