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40 积分 2024-11-27 加入
Nixtamalization of durum wheat and the effect on protein secondary structure, gliadins, dough, and breadmaking quality
17天前
已完结
Ultrafine grinding improves the nutritional, physicochemical, and antioxidant activities of two varieties of whole-grain highland barley
17天前
已完结
The impact of starch composition and gluten content on noodle texture and starch digestibility
19天前
已完结
The relation between wheat starch properties and noodle springiness: From the view of microstructure quantitative analysis of gluten-based network
19天前
已完结
Structure–digestibility modulation of wheat starch in moisture-controlled heat-treated flour and its functional implications in steamed sponge cake
30天前
已完结
Development of a novel composite inhibitor modified with proanthocyanidins and mixed with ammonium polyphosphate
2个月前
已完结
Isolation, purification, identification, and stability of anthocyanins from Lycium ruthenicum Murr
3个月前
已完结
State of the Art and Prospects in Metal-Organic Framework-Derived Microwave Absorption Materials
3个月前
已完结
Structural, properties and digestion in vitro changes of starch subjected to high pressure homogenization: An update review
3个月前
已完结
A time-resolved X-ray microcomputed tomography study of fermenting gluten-starch model doughs containing wheat and oat flour water extracts enriched in proteins
3个月前
已关闭
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