Lv3
400 积分 2024-10-08 加入
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
2个月前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
2个月前
已完结
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review. International Journal of Biological Macromolecules
2个月前
已完结
Effect of amino and thiol groups of wheat gluten on the quality characteristics of Chinese noodles
2个月前
已完结
Effect of buckwheat bran protein enzymatic hydrolysates on the rheological, textural and structural properties of non-fermented wheat dough
2个月前
已完结
The interaction between tea polyphenols and wheat gluten in dough formation and bread making
2个月前
已完结
Influence of gluten and starch granules interactions on dough mixing properties in wheat (Triticum aestivum L.)
2个月前
已完结
Starch other than gluten may make a dominant contribution to wheat dough mixing properties: A case study on two near-isogenic lines
2个月前
已完结
Quantitative approach to study secondary structure of proteins by FT-IR spectroscopy, using a model wheat gluten system
2个月前
已完结
Interaction mechanism between cereal phenolic acids and gluten protein: protein structural changes and binding mode
2个月前
已完结
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