Lv5
1050 积分 2025-09-18 加入
Effect of long‐chain inulin on the rheological properties, water state, gluten structure, and microstructure of frozen dough
13小时前
待确认
Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing
13小时前
待确认
The synergistic effect of Bacillus velezensis and long-chain inulin on the quality of frozen dough and steamed buns
2天前
待确认
Application of atomic force microscopy in microscopic analysis of polysaccharide
6天前
已完结
Relationship Between Gluten Structural Properties and Noodle Texture: Insights From Seven Wheat Varieties
11天前
已完结
Effect of fibers on starch structural changes during hydrothermal treatment: multiscale analyses, and evaluation of dilution effects on starch digestibility
13天前
已完结
Effects of recombinant carrot antifreeze protein concentrations on frozen dough and bread: Insights into dynamic changes of water and ice crystals
17天前
已完结
Unveiling the effects of magnetic field-assisted freezing on turbot (Scophthalmus maximus) muscle quality via integrated molecular simulations and physicochemical analysis
18天前
已完结
Multimodal characterization of fluorescently tagged inulin: FITC-based and fluoresceinamine-based approaches
19天前
已完结
Effect of leavening agent on Maillard reaction and the bifidogenic effect of traditional French bread
25天前
已完结
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