Lv2
106 积分 2025-08-24 加入
Surface stress decomposition in large amplitude oscillatory interfacial dilatation of complex interfaces
10天前
已完结
Quorum sensing: a quantum perspective
3个月前
已完结
Molecular Aggregates of Wheat Starch–Protein Systems: Structural Disruption and Engineered Digestibility via Non‐Covalent Synergy
3个月前
已完结
Characterization of the surface hydration properties of wheat flours and flour components by the measurement of contact angle
3个月前
已完结
Quality deterioration and improvement of wheat gluten protein in frozen dough
3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
3个月前
已完结
Interaction between gliadin/glutenin and starch granules in dough during mixing
3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
3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
3个月前
已完结
Quorum sensing-mediated microbial interactions: Mechanisms, applications, challenges and perspectives
3个月前
已完结
皖公网安备34019202002308
