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46 积分 2024-08-03 加入
Structure, antioxidant properties and AGEs (advanced glycation end products) formation of modified wheat gluten protein after enzymatic hydrolysis and Maillard reaction
4个月前
已完结
Effect of carboxymethyl chitosan on the storage stability of frozen dough: State of water, protein structures and quality attributes
4个月前
已完结
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
4个月前
已完结
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
5个月前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
5个月前
已完结
Effects of plant polysaccharides on gluten proteins, dough, and flour products
5个月前
已完结
Effect of hydrocolloids on gluten proteins, dough, and flour products: A review
5个月前
已完结
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions
5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
9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
9个月前
已完结
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