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12 积分 2024-06-02 加入
Oxidation of commercial α-type zein with hydrogen peroxide improves its hydration and dramatically increases dough extensibility even below its glass transition temperature
3天前
求助中
Engineering waxy corn flour with sodium fatty acids: structural modifications and implications for diabetes management
3天前
已完结
Structural reconfiguration of gluten-starch matrices driven by yeast fermentation and its effects on quality of fermented dried noodles
9天前
已完结
Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze-thaw cycles
15天前
已完结
Further interpretation of the strengthening effect of curdlan on frozen cooked noodles quality during frozen storage: Studies on water state and properties
15天前
已完结
Cooking mediated wheat gluten aggregation behavior: Physicochemical properties and component changes
15天前
已完结
Effect of plasticizer and zein subunit on rheology and texture of zein network
1个月前
已完结
Construction of a gluten-like system via Auricularia auricula polysaccharide-mediated glycosylation of zein: Interactions, gel properties, and applications in gluten-free staple foods
1个月前
已完结
Influence of dough sheeting, flour pre-gelatinization and zein inclusion on maize bread dough functionality
1个月前
已关闭
Effect of zein extrusion and starch type on the rheological behavior of gluten-free dough
1个月前
已完结
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