Lv1
4 积分 2023-11-25 加入
Structural basis of the cryoprotective sol-gel transition in a Phyllanthus emblica L. polysaccharide fraction for frozen dough applications
1个月前
已完结
Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles
1个月前
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
1个月前
已完结
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure
1个月前
已完结
Characterization of Hydrolysates Derived from Enzymatic Hydrolysis of Wheat Gluten
1个月前
已完结
The Efficacy of Plant Enzymes Bromelain and Papain as a Tool for Reducing Gluten Immunogenicity from Wheat Bran
1个月前
已完结
Nanozyme‐Enabled Biomedical Diagnosis: Advances, Trends, and Challenges
5个月前
已完结
Thermosensitive Hydrogel Incorporating Prussian Blue Nanoparticles Promotes Diabetic Wound Healing via ROS Scavenging and Mitochondrial Function Restoration
5个月前
已完结
Intelligent nanozymes: Biomimetic design, mechanisms and biomedical applications
5个月前
已完结
Designing nanozymes for in vivo applications
5个月前
已完结
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