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50 积分 2025-06-09 加入
Calcium-mediated modulation of ultra-low-ester pectin-gluten interactions: subunit-level mechanisms revealed using HMW-GS deletion lines and molecular dynamics simulations
4个月前
已完结
Calcium-mediated modulation of ultra-low-ester pectin-gluten interactions: subunit-level mechanisms revealed using HMW-GS deletion lines and molecular dynamics simulations
4个月前
已关闭
Wheat gliadin/xanthan gum intermolecular complexes: Interaction mechanism and structural characterization
4个月前
已完结
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
4个月前
已完结
Enhancing gluten functionality and nutritional value of triticale flour through cold atmospheric plasma treatment
4个月前
已完结
Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
5个月前
已完结
Unraveling mechanism of konjac glucomannan in delaying staling and modifying internal structure of steamed bread during freezing
7个月前
已关闭
Effects of malic acid sweet potato starch ester on the structural and physicochemical properties of wheat dough
7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
7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
7个月前
已完结
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