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50 积分 2025-06-09 加入
Unraveling mechanism of konjac glucomannan in delaying staling and modifying internal structure of steamed bread during freezing
1个月前
已关闭
Effects of malic acid sweet potato starch ester on the structural and physicochemical properties of wheat dough
1个月前
已完结
Variation in quality of noodles by regulating the dynamic transition behavior of gluten proteins though dough crumbles temperature control method at different stages of mixing
1个月前
已关闭
Ameliorative impact of oat β-glucan on quality of wheat bread: Insight into structural characteristics, textural properties and storage stability
1个月前
已完结
Corrigendum to “A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning” [Food Res. Int. 212 (2025) 116324]
1个月前
已完结
Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different ratios
1个月前
已完结
Mechanism underlying the effect of soluble oat β-glucan and tea polyphenols on wheat gluten aggregation characteristics
1个月前
已完结
Technological quality improvement of gluten-free dough and chapatti-making by incorporation of modified oat 1,4-β-D-glucan
1个月前
已完结
Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
1个月前
已完结
Improvement of oat β-glucan on the quality deterioration of frozen wheat dough and steamed bread
1个月前
已完结
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