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20 积分 2025-07-01 加入
Effects of inulin on protein in frozen dough during frozen storage
8小时前
已完结
Controllable Synthesis and Rheological Characterization of Hydroxypropyl Methyl Cellulose
8天前
已完结
The insight in wheat starch entanglement behavior and its effect on starch gel in aqueous solution
8天前
已完结
Mechanistic insights into the role of hydrocolloids in modulating the rheological properties and flow behavior of alkaline-treated cassava starch
8天前
已完结
Effects of hydrocolloids on the structure and physicochemical properties of triticale starch during fermentation
9天前
已完结
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
10天前
已完结
Identification of ice-binding proteins from Raphanus sativus and application in frozen dough
10天前
已完结
Improvement of gel frozen stability: effect of the ice structure protein extracted from the winter wheat in firid region on the physicochemical, structure, water distribution, rheological properties, and microstructure of the soybean protein
10天前
已完结
Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
12天前
已完结
Structure–property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets
16天前
已完结
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