Lv5
950 积分 2024-09-28 加入
Bromelain-induced physicochemical and structural changes in beef myofibrillar proteins and their molecular interaction mechanisms
3天前
已完结
Effects of Tyrosinase and Laccase on Oat Proteins and Quality Parameters of Gluten-free Oat Breads
1个月前
已完结
Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread
1个月前
已完结
Dynamic changes of stomatal distribution, protein structural and liquor properties of oat dough during the fermentation process affected by moderately gelatinized oat flour
3个月前
已完结
Solvent retention capacity of oat flour: Relationship with oat β-glucan content and molecular weight
3个月前
已完结
Mechanisms of oat dough adhesion modulated by moisture-controlled roasting: The role of aqueous extracts
3个月前
已完结
Insights into the supramolecular structure and techno-functional properties of starch isolated from oat rice kernels subjected to different processing treatments
4个月前
已完结
Effect of electron beam irradiation on the hierarchical structure and physicochemical properties of starch isolated from oat grains
4个月前
已完结
Structural and physicochemical properties of pea starch affected by germination treatment
4个月前
已完结
Multi-scale structures and pasting characteristics of starch in whole-wheat flour treated by superfine grinding
4个月前
已完结
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