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MYBLUE
Lv1
100 积分
2022-02-19 加入
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Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
2个月前
已完结
Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions
2个月前
已完结
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
2个月前
已完结
The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates
2个月前
已完结
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein
2个月前
已完结
Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
2个月前
已完结
Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics
2个月前
已完结
Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties
2个月前
已完结
Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
3个月前
已完结
The interaction and physicochemical properties of the starch-polyphenol complex: Polymeric proanthocyanidins and maize starch with different amylose/amylopectin ratios
7个月前
已完结
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