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Wheat Protein Composition and Properties of Wheat Glutenin in Relation to Breadmaking Functionality
1个月前
已完结
Post-harvest control strategies: Minimizing mycotoxins in the food chain
1个月前
已完结
Deterioration of lipids in stored wheat grains by environmental conditions and fungal infection ‒ A review
1个月前
已完结
Mass spectrometry of in-gel digests reveals differences in amino acid sequences of high-molecular-weight glutenin subunits in spelt and emmer compared to common wheat
2个月前
已完结
Exploring the self-assembly mechanisms of wheat gluten polypeptide hydrogels: Synthesis and characterization
2个月前
已完结
Molecular Aggregates of Wheat Starch–Protein Systems: Structural Disruption and Engineered Digestibility via Non‐Covalent Synergy
2个月前
已完结
Physicochemical properties and multi-scale structures of glutenin macropolymer gel across wheat cultivars
2个月前
已完结
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
2个月前
已完结
Processing driven multi-scale structures dominate the anti-digestibility and peptide release behavior of starch-proteolytic peptide complexes
3个月前
已关闭
Heat treatment of wheat for improving moisture diffusion and the effects on wheat milling characteristics
3个月前
已完结
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