Lv2
106 积分 2025-08-24 加入
Quorum sensing: a quantum perspective
1个月前
已完结
Molecular Aggregates of Wheat Starch–Protein Systems: Structural Disruption and Engineered Digestibility via Non‐Covalent Synergy
2个月前
已完结
Characterization of the surface hydration properties of wheat flours and flour components by the measurement of contact angle
2个月前
已完结
Quality deterioration and improvement of wheat gluten protein in frozen dough
2个月前
已完结
Identification of Dehydro-Ferulic Acid-Tyrosine in Rye and Wheat: Evidence for a Covalent Cross-Link between Arabinoxylans and Proteins
2个月前
已完结
Interaction between gliadin/glutenin and starch granules in dough during mixing
2个月前
已完结
Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms
2个月前
已完结
Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: insights into gluten protein aggregation, structural interactions, and network integrity
2个月前
已完结
Quorum sensing-mediated microbial interactions: Mechanisms, applications, challenges and perspectives
2个月前
已完结
Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions
6个月前
已完结
皖公网安备34019202002308
