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30 积分 2025-03-14 加入
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
3个月前
已完结
Rheological properties of wheat dough mediated by low-sodium salt
4个月前
已完结
Non-linear rheological (LAOS) behavior of sourdough-based dough
4个月前
已完结
Advances in nanocarriers for targeted drug delivery and controlled drug release
8个月前
已完结
Unravelling the relationships between wheat dough extensional properties, gluten network and water distribution
8个月前
已完结
Water mobility and microstructure of gluten network during dough mixing using TD NMR
8个月前
已关闭
Numerical study of starch-gluten dough: Deformation and extrusion
8个月前
已完结
Effect of desalted egg white and gelatin mixture system on frozen dough
8个月前
已完结
Interaction of B-type starch with gluten skeleton improves wheat dough mixing properties by stabilizing gluten micro-structure
8个月前
已完结
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