Lv5
1180 积分 2025-09-18 加入
Prediction of ACE-I Inhibitory Peptides Derived from Chickpea (Cicer arietinum L.): In Silico Assessments Using Simulated Enzymatic Hydrolysis, Molecular Docking and ADMET Evaluation
6天前
已完结
Structural characterization of a novel polysaccharide from adlay (Coix lachryma-jobi L. var. ma-yuen Stapf.) seed hulls and its cryoprotective effects on non-fermented frozen dough
9天前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
9天前
已完结
Study on the regulation of water-fat distribution, physical properties and gluten molecular conformation of frozen dough by amphiphilic Tremella polysaccharide - corn germ globulin gel
10天前
已关闭
Overview of strategies for 3D printing of fruit and vegetables: Mechanism, modification, challenges and future trends
17天前
已完结
Ultra-high-pressure processing improves proteolysis and release of bioactive peptides with activation activities on alcohol metabolic enzymes in vitro from mushroom foot protein
30天前
已完结
Impact of Different Lactic Acid Bacteria on the Properties of Rice Sourdough and the Quality of Steamed Rice Bread
1个月前
已完结
The impact of salt and alkali on gluten polymerization and quality of fresh wheat noodles
1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
1个月前
已关闭
The role of inorganic salts in dough properties and noodle quality—A review
1个月前
已完结
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