Lv72
3550 积分 2024-05-07 加入
Effects and mechanisms of co-fermentation of sodium sulfite with Bacillus strains on the protein quality of corn gluten meal
7天前
已完结
Trehalose and Protein Stability
15天前
已完结
The Role of Trehalose for the Stabilization of Proteins
15天前
已完结
Trehalose and its applications in the food industry
15天前
已完结
Influence of high-molecular-weight glutenin subunit composition at Glu-B1 locus on secondary and micro structures of gluten in wheat (Triticum aestivum L.)
26天前
已完结
Conformational rearrangement and polymerization behavior of frozen-stored gluten during thermal treatment
1个月前
已完结
Interaction between A-type/B-type starch granules and gluten in dough during mixing
1个月前
已完结
Mechanism of mechanical force direction and intensity during sheeting on the rheological behavior of dough and gluten protein structure
1个月前
已完结
Effects of the oleic acid-rich glycerolipids and thermal-mechanical treatment on the functionality of wheat gluten: Multi-spectroscopy and molecular simulation analysis
1个月前
已完结
Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
1个月前
已完结
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