Lv1
40 积分 2025-04-19 加入
An intelligent smartphone-gel fluorescent sensing platform for on-site detection of slight pH variation in food samples and 2D/3D anti-counterfeiting applications
3个月前
已关闭
Application of hydrogen-assisted freezing technology: Promises and challenges
3个月前
已完结
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid
3个月前
已完结
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality
3个月前
已完结
Inhibition of physicochemical and structural alterations of gluten proteins by fructo-oligosaccharides on frozen mixed cereal dough
3个月前
已完结
Inhibition mechanisms of ice crystal recrystallization by polysaccharides: a comparative analysis of molecular structures and cryoprotective properties
3个月前
已完结
Ice Recrystallization Inhibition by Amino Acids: The Curious Case of Alpha- and Beta-Alanine
3个月前
已完结
Chemistry of gluten proteins
5个月前
已完结
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
5个月前
已完结
Effect of Lactylated Gluten and Freeze-Thaw Cycles on Frozen Dough: From Water State and Microstructure
9个月前
已完结
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