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0 积分 2025-04-19 加入
Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage
4小时前
已完结
Effect of frozen storage on the conformational, thermal and microscopic properties of gluten: Comparative studies on gluten-, glutenin- and gliadin-rich fractions
4小时前
已完结
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
4小时前
已完结
Aggregation properties and structure of chia seed gum and gluten protein mixtures after freezing storage
4小时前
已完结
Surface‐Enhanced Raman Spectroscopy for the Chemical Analysis of Food
1个月前
已完结
Fingerprinting and tagging detection of mycotoxins in agri-food products by surface-enhanced Raman spectroscopy: Principles and recent applications
1个月前
已完结
Raman spectroscopy and imaging of protein droplet formation and aggregation
1个月前
已完结
Effects of electrostatic field-assisted freezing on the functional properties and aggregation behavior of gluten
1个月前
已完结
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
2个月前
已完结
Measuring and controlling ice crystallization in frozen foods: A review of recent developments
2个月前
已完结
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