Lv1
50 积分 2025-04-11 加入
Unveiling the mechanism of high-molecular-weight glutenin subunit deletions at the Glu-B1 locus affecting gluten deterioration during dough frozen storage and freeze-thaw cycles: An integrative experimental and in silico study
20天前
已完结
Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles
1个月前
已完结
Quality deterioration and improvement of wheat gluten protein in frozen dough
3个月前
已完结
Mechanism of structural and functional changes of matcha bread dough during freezing storage
3个月前
已完结
Characterization and Analysis of Protein Structures in Oat Bran
3个月前
已完结
Physicochemical properties and conformational structures of pre-cooked wheat gluten during freeze-thaw cycles affected by curdlan
3个月前
已完结
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions
3个月前
已完结
Amyloid-like fibrils accelerate pre-cooked gluten depolymerization during freeze-thaw cycles
4个月前
已完结
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
4个月前
已完结
Impact of frozen storage under static electric field on frozen gluten rheological properties
4个月前
已完结
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