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118 积分 2024-09-08 加入
Gluten protein transformations during bread processing: molecular and microstructural analysis
16小时前
待确认
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
20天前
已完结
Metabolites of esterified derivative 3,5-Dicaffeoylquinic acid dodecyl ester fermented by Lactobacillus plantarum in the gut mediate bile acid metabolism and alleviate obesity via FXR/SHP/LRH-1 pathway in high-fat diet induced obese mice
20天前
已完结
Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage
21天前
已完结
Underlying mechanism governing the influence of peanut oil addition on wheat dough viscoelasticity and Chinese steamed bread quality
25天前
已完结
The influence of Bambara groundnut (Vigna subterranean) flour on the nutritional, physical and antioxidant properties of steamed bread
27天前
已完结
Effect of black rice flour with different particle sizes on frozen dough and steamed bread quality
27天前
已完结
Changes in the quality and protein structure of steamed bread under different quick‐frozen temperatures
28天前
已完结
Effect of different frozen storage conditions on Yuba quality
28天前
已完结
Evaluation on the water state of frozen dough and quality of steamed bread with proper amount of sanxan added during freeze-thawed cycles
28天前
已完结
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