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20 积分 2025-10-20 加入
Impact of A/B-type wheat starch granule ratio on rehydration behavior and cooking quality of noodles and the underlying mechanisms
1个月前
已完结
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms
1个月前
已完结
Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi
2个月前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
2个月前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
2个月前
已完结
Effects of oil-modified crosslinked/acetylated starches on silver carp surimi gel: Texture properties, water mobility, microstructure, and related mechanisms
2个月前
已完结
Improvement of Surimi Gel from Frozen-Stored Silver Carp
2个月前
已完结
Effect of kansui addition on dough rheology and quality characteristics of chickpea-wheat composite flour-based noodles and the underlying mechanism
2个月前
已完结
Relation between adhesiveness and surface leachate rheological properties of cooked noodles: From the view of starch fine molecular structure
2个月前
已完结
Rheological, thermal conductivity, and microscopic studies on porous-structured noodles for shortened cooking time
2个月前
已完结
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