Lv11
50 积分 2024-08-03 加入
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
2小时前
已完结
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
11天前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
13天前
已完结
Effects of plant polysaccharides on gluten proteins, dough, and flour products
21天前
已完结
Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
1个月前
已完结
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions
1个月前
已完结
A Novel Preservative Film with a Pleated Surface Structure and Dual Bioactivity Properties for Application in Strawberry Preservation due to Its Efficient Apoptosis of Pathogenic Fungal Cells
4个月前
已完结
Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten
4个月前
已完结
A multifunctional nanozyme hydrogel film with antibacterial and antioxidant activity for fruit packaging and freshness preservation
5个月前
已完结
Design and Application of Antibacterial Bioactive Films for Food Preservation: A Review
7个月前
已完结
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