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130 积分 2025-10-16 加入
Protein transition induced by heat-moisture treatment modulated dough properties: Insights from multiscale structure and quantitative proteomics
1个月前
已完结
Evaluation of air‐dried soy protein isolate‐rice noodles prepared via combined treatment with microbial transglutaminase and glucono‐δ‐lactone
1个月前
已完结
Effect of soy protein isolate on the functional, pasting, and sensory acceptability of cassava starch‐based custard
1个月前
已完结
Effects of ribose, microbial transglutaminase and soy protein isolate on physical properties and in-vitro starch digestibility of yellow noodles
1个月前
已完结
Effects of dietary fibres, polyphenols and proteins on the estimated glycaemic index, physicochemical, textural and microstructural properties of steamed bread
1个月前
已完结
Effect of corn oil and amylose on the thermal properties of native soy protein and commercial soy protein isolate
1个月前
已完结
Effects of interactions between soy protein isolate and pectin on properties of soy protein‐based films
1个月前
已完结
Functions of Soy Phosphatidylcholine in Dough and Bread Supplemented with Soy Protein
2个月前
已完结
Effect of Storage Temperature on Physical Properties and Application in Packaging of the Soybean Isolate Protein–Corn Starch Composite Films
2个月前
已完结
Influence of protein ratios on the structure and gel properties of soybean-wheat co-precipitated proteins
2个月前
已完结
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