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80 积分 2025-07-01 加入
Effect of barley antifreeze protein on thermal properties and water state of dough during freezing and freeze-thaw cycles
1个月前
已完结
Inhibition of ice recrystallization by tamarind (Tamarindus indica L.) seed polysaccharide and molecular weight effects
1个月前
已完结
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
1个月前
已完结
X-ray diffraction to probe the kinetics of ice recrystallization inhibition
1个月前
已完结
Inhibiting ice recrystallization by amyloid protein fibrils
4个月前
已完结
Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour
4个月前
已完结
Application of Microbial Transglutaminase in Wheat Bread Industry: A Review
5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
6个月前
已完结
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
6个月前
已完结
Mechanism Insights in Freeze–Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage
6个月前
已完结
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