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10 积分 2025-02-21 加入
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
13小时前
待确认
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review
13小时前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
14小时前
已完结
Gluten protein transformations during bread processing: molecular and microstructural analysis
1个月前
已完结
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
1个月前
已完结
Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type
1个月前
已完结
Purification and Identification of Antifreeze Protein From Cold-Acclimated Oat (Avena sativa L.) and the Cryoprotective Activities in Ice Cream
1个月前
已完结
Control on moisture distribution and protein changes of Antarctic krill meat by antifreeze protein during multiple freeze–thaw cycles
1个月前
已完结
Isolation of ice structuring proteins from winter wheat in frigid region (Dongnongdongmai1) and the effect on freeze–thaw stability of dough
2个月前
已完结
Rating antifreeze proteins: Not a breeze
2个月前
已完结
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