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20 积分 2025-04-19 加入
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
4小时前
已完结
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
13天前
已完结
Dietary fiber-gluten protein interaction in wheat flour dough: Analysis, consequences and proposed mechanisms
15天前
已完结
Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure
15天前
已完结
Effect of surface charge density on the ice recrystallization inhibition activity of nanocelluloses
23天前
已完结
Effect of Fibril Length on the Ice Recrystallization Inhibition Activity of Nanocelluloses
23天前
已完结
Inhibiting Ice Recrystallization by Nanocelluloses
23天前
已完结
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