Lv11
70 积分 2025-07-01 加入
X-ray diffraction to probe the kinetics of ice recrystallization inhibition
56分钟前
已完结
Inhibiting ice recrystallization by amyloid protein fibrils
2个月前
已完结
Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour
2个月前
已完结
Application of Microbial Transglutaminase in Wheat Bread Industry: A Review
3个月前
已完结
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions
4个月前
已完结
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
4个月前
已完结
Mechanism Insights in Freeze–Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage
5个月前
已完结
Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch
5个月前
已完结
Bx7 and By8 glutenin subunits dictate freeze-thaw stability in Chinese steam bun dough: Molecular basis across wheat cultivars
5个月前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
5个月前
已完结
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