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70 积分 2025-07-01 加入
Inhibiting ice recrystallization by amyloid protein fibrils
7天前
已完结
Effect of Amino Acids and Peptides on Mixing and Frozen Dough Properties of Wheat Flour
7天前
已完结
Application of Microbial Transglutaminase in Wheat Bread Industry: A Review
1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
2个月前
已完结
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
2个月前
已完结
Mechanism Insights in Freeze–Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage
3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
3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
3个月前
已完结
Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review
3个月前
已完结
Inactivation of Geobacillus stearothermophilus spores by induced electric field in different food mediums
4个月前
已完结
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