Lv02
0 积分 2025-06-09 加入
Rheological properties of wheat dough mediated by low-sodium salt
9小时前
已完结
Artemisia Sphaerocephala Krasch Gum-induced rheological and structural property changes of wheat dough under Na2CO3 condition
10小时前
待确认
Effects of Tremella polysaccharide on frost resistance of frozen dough considering water state, physical property and gluten structure
1天前
已完结
Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index
1天前
已完结
Noncovalent Conjugates of Anthocyanins to Wheat Gluten: Unraveling Their Microstructure and Physicochemical Properties
8天前
已完结
Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp
8天前
已完结
Effects of konjac glucomannan with different degrees of deacetylation on the properties and structure of wheat gluten protein
8天前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
8天前
已完结
Influence of high-molecular-weight glutenin subunits and salt types on dough rheology and gluten aggregation: A combined experimental and computational approach
11天前
已完结
Whey protein effects on properties and structure of hairtail surimi gel
19天前
已完结
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