Lv11
20 积分 2025-04-11 加入
Short-clustered maltodextrin mediates stabilization of gluten proteins during frozen storage compared to trehalose and guar gum
5小时前
待确认
Effects of Storage Time on Steamed Bread Quality and Gluten Protein Structure
5小时前
已完结
Effect of guar gum on the physicochemical properties and in vitro digestive characteristics of extruded starches
24天前
已完结
Heat-triggered polymerization of frozen gluten: The micro-morphology and thermal characteristic study
25天前
已关闭
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
26天前
已完结
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage
26天前
已完结
Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
1个月前
已完结
Effects of Frozen Storage Time on the Functional Properties of Frozen Wheat Gluten
1个月前
已完结
Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein
1个月前
已完结
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
1个月前
已完结
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