Lv7
4940 积分 2023-07-04 加入
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
17天前
已完结
Unraveling the impacts of fermentation methods on the protein structural, foaming and air-water interfacial properties of buckwheat steamed bread dough liquor
18天前
已完结
Raman studies of gluten proteins aggregation induced by dietary fibres
20天前
已完结
Aggregation of gluten proteins in model dough after fibre polysaccharide addition
20天前
已完结
Effect of wheat bran dietary fiber on yeast, sourdough and Lactobacillus plantarum fermented dough: insight from gluten protein structure and aggregation behavior
20天前
已完结
Synergistic effects of soybean hull polysaccharide concentration and pH on the formation and functional properties of soy protein isolate gels
1个月前
已完结
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
1个月前
已完结
Exploring oligosaccharide effects on wheat starch gelatinization: Mechanisms and oligosaccharide structural perspectives
1个月前
已完结
Recovery of soy whey protein from soy whey wastewater at various cavitation jet pretreatment time and their structural and emulsifying properties
1个月前
已完结
Insight into the leavening process and structural properties of buns containing okara
1个月前
已完结
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