Lv1
10 积分 2025-04-11 加入
The influence of Cabernet Sauvignon wine grape pomace powder addition on the rheological and microstructural properties of wheat dough
1个月前
已完结
Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributes
4个月前
已完结
Glycyrrhizic acid nanofibrils as potent ice recrystallization inhibitors: mechanism and application in ice cream
4个月前
已完结
Fish skin collagen peptides inhibit melanogenesis by directly regulating the melanocortin 1 receptor
4个月前
已完结
Recent Advances in Antifreeze Peptide Preparation: A Review
4个月前
已完结
Preparation, primary structure and antifreeze activity of antifreeze peptides from Scomberomorus niphonius skin
4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
4个月前
已完结
Cryoprotective effect of curdlan on frozen wheat gluten: With respect to physicochemical properties and molecular structure
4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
4个月前
已完结
Comparative study of hyaluronan impacting gluten proteins in response to frozen storage and freeze-thaw cycles
4个月前
已完结
皖公网安备34019202002308
