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20 积分 2025-04-11 加入
Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributes
2个月前
已完结
Glycyrrhizic acid nanofibrils as potent ice recrystallization inhibitors: mechanism and application in ice cream
2个月前
已完结
Fish skin collagen peptides inhibit melanogenesis by directly regulating the melanocortin 1 receptor
3个月前
已完结
Recent Advances in Antifreeze Peptide Preparation: A Review
3个月前
已完结
Preparation, primary structure and antifreeze activity of antifreeze peptides from Scomberomorus niphonius skin
3个月前
已完结
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
3个月前
已完结
Cryoprotective effect of curdlan on frozen wheat gluten: With respect to physicochemical properties and molecular structure
3个月前
已完结
Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles
3个月前
已完结
Comparative study of hyaluronan impacting gluten proteins in response to frozen storage and freeze-thaw cycles
3个月前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
3个月前
已完结
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