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60 积分 2024-05-07 加入
Moderate regulation of wheat B-starch ratio: Improvement of molecular structure, spatial conformation, aggregation behavior of reconstituted fermented doughs and its processing suitability
1个月前
已完结
Wheat Gluten Functionality as a Quality Determinant in Cereal-Based Food Products
3个月前
已完结
Multiscale non-covalent assembly of proteins and polysaccharides from mechanisms to functional enhancements and applications: A review
5个月前
已完结
Interactions between polyphenols and polysaccharides/proteins: Mechanisms, effect factors, and physicochemical and functional properties: A review
6个月前
已完结
Preparation, structural characterization, and functional properties of wheat gluten amyloid fibrils-chitosan double network hydrogel as delivery carriers for ferulic acid
6个月前
已完结
Ultrasound-modulated wheat gliadin-dextran conjugates enhance the encapsulation and bioaccessibility of quercetin
6个月前
已完结
Fabrication of glycosylated wheat gliadin hydrolysate nanoparticle for stabilization of quercetin: interaction characteristics, conformational changes and stability
6个月前
已完结
Establishing a novel covalent complex of wheat gluten with tea polyphenols: Structure, digestion, and action mechanism
6个月前
已完结
Comparison of the effects of pectin with different esterification degrees on the thermal aggregation of wheat glutenin and gliadin
6个月前
已完结
Effect of enzymatic glycosylation on the structure and properties of wheat gluten protein fibers
6个月前
已完结
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