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26 积分 2024-09-08 加入
Kinetics of polyphenol losses during cooking of dried green tea noodles as influenced by microwave treatment of dough
4个月前
已完结
Delineating the protein changes in Asian noodles induced by vacuum mixing
5个月前
已完结
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
5个月前
已完结
Effects of wheat protein on the formation and structural properties of starch-lipid complexes in real noodles incorporated with fatty acids of varying chain lengths
5个月前
已完结
Effects of dietary fiber and ferulic acid on dough characteristics and glutenin macropolymer (GMP) aggregation behavior during dough resting
5个月前
已完结
Effects of low voltage electrostatic field on the microstructural damage and protein structural changes in prepared beef steak during the freezing process
5个月前
已完结
Organisation of the external region of the starch granule as determined by infrared spectroscopy
5个月前
已完结
Corn starch ferulates with antioxidant properties prepared by N,N′-carbonyldiimidazole-mediated grafting procedure
5个月前
已完结
Chemical Interactions and Protein Conformation Changes During Silver Carp (Hypophthalmichthys Molitrix) Surimi Gel Formation
5个月前
已完结
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
5个月前
已完结
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