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68 积分 2024-07-25 加入
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
4天前
已完结
Effect of frozen storage on the quality of frozen instant soup rice noodles: From the moisture and starch characteristics
5个月前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
5个月前
已完结
Research progress on the mechanism and application of electromagnetic technologies in inhibiting starch retrogradation
5个月前
已完结
Regulation of retrogradation and textural properties of mung bean starch gels during storage: Role of cooling rate
5个月前
已完结
Quality enhancement of frozen dough steamed bread by Sanxan: A study on multi-stage regulation of gluten-starch matrix
5个月前
已完结
Effects of different enzymatic hydrolysis times on the structures and properties of corn microporous starch particles and their applications in frozen dough
6个月前
已完结
Glass transition features of frozen dough regulated by lentinan molecular weight and their correlation with dough structural and rheological properties
6个月前
已完结
The effect of high-amylose maize starch on the digestibility of wheat starch after high-temperature cooking
7个月前
已完结
New insight into quality changes in bread dough under different state/phase transitions during frozen storage
7个月前
已关闭
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