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Effects of trehalose-based compound syrup on the freeze-thaw stability of frozen dough: Water redistribution and gluten-starch structural stability
1天前
待确认
Water–ice dynamics driving multiscale structural deterioration in frozen dough: Mechanisms, characterization, and targeted regulation
1天前
已完结
Glucose-responsive probiotics for glycaemic modulation in mice and monkeys
2个月前
已完结
Construction of a plant-based egg analogue via a multicomponent emulsion-gel strategy: Processing diversity, freeze-thaw stability and nutritional performance
3个月前
已完结
Starch structure-function relationships and modified starch requirements for applications in dairy analogues: Molecular insights, modification impacts, and applications
3个月前
已完结
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