Lv4
492 积分 2022-12-18 加入
The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles
1个月前
已完结
Acquisition of freeze protection in a sea-ice crustacean through horizontal gene transfer?
1个月前
已完结
Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors
1个月前
已完结
Effect of inulin on rheological properties of soft and strong wheat dough
1个月前
已完结
Effect of chemical oxidizers and enzymatic treatments on the baking quality of doughs formulated with five Canadian spring wheat cultivars
1个月前
已完结
Application of ultrasound in combination with other technologies in food processing: A review
1个月前
已完结
Effect of Different Thawing Methods on the Physicochemical Properties and Microstructure of Frozen Instant Sea Cucumber
1个月前
已完结
The amino acid composition, solubility and emulsifying properties of sweet potato protein
1个月前
已完结
Effect of Chlorella pyrenoidosa powder on rheological properties and fermentation characteristics of dough
1个月前
已完结
A comprehensive review on Pueraria: Insights on its chemistry and medicinal value
1个月前
已完结
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