Lv2
150 积分 2025-05-15 加入
In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network
12天前
已完结
Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality1
17天前
已完结
Effect of soy proteins on characteristics of dough and gluten
1个月前
已完结
Revolutionizing cryopreservation: Bio-based cryoprotectants, mechanisms, and advanced applications for sustainable pan-food systems
2个月前
已完结
Effect of soy proteins on characteristics of dough and gluten
2个月前
已完结
Recent advances in mung bean protein: From structure, function to application
3个月前
已完结
Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough
4个月前
已完结
Effects of drying techniques on the physicochemical, functional, thermal, structural and rheological properties of mung bean (Vigna radiata) protein isolate powder
5个月前
已完结
Impact of ultrasonication on the physicochemical, structural, thermal and functional properties of Mung bean protein
5个月前
已完结
Modified mung bean protein: Optimization of microwave-assisted phosphorylation and its functional and structural characterizations
5个月前
已完结
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