Lv2
140 积分 2024-10-08 加入
Vitamin E-fortified emulsion-templated oleogels structured with xanthan gum and soybean lecithin and their application in pound cakes
2天前
已完结
Effects of konjac glucomannan on heat-induced changes of wheat gluten structure
4天前
已完结
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions
5天前
已完结
Unraveling the key structural characteristics enhancing digestion resistance of wheat starch-mung bean hull polyphenols complexes
5天前
已完结
Effect of anthocyanins on mechanical and physicochemical properties of wheat dough
6天前
已完结
Rheological and microstructural characterization of wheat dough formulated with konjac glucomannan
6天前
已关闭
Study on the effects of wheat bran incorporation on water mobility and biopolymer behavior during bread making and storage using time-domain 1H NMR relaxometry
6天前
已完结
Protein polymerization and water mobility in whole-wheat dough influenced by bran particle size distribution
6天前
已完结
Selective modification of wheat bran affects its impact on gluten-starch dough rheology, microstructure and bread volume
6天前
已完结
The interaction between tea polyphenols and wheat gluten in dough formation and bread making
6天前
已完结
皖公网安备34019202002308
