Lv630
2070 积分 2025-06-24 加入
Combined protective effects of xanthan gum and maltitol on multi-scale properties of frozen dough under repeated freeze-thaw cycles
11天前
已完结
Effect of Hydrophilic Gums on the Quality of Frozen Dough: II. Bread Characteristics
11天前
已关闭
Trehalose mitigates freeze–thaw-induced gluten network deterioration by modulating aggregation behavior and molecular conformation
11天前
已完结
Comparison of protective effects of several sugars on thermal and freeze denaturations of fish myofibrillar protein
11天前
已完结
Investigating the effects of different types of polysaccharides on the moisture distribution, rheology and structural properties of ferulic acid-enriched dough
11天前
已完结
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
11天前
已完结
Multimodal characterization of fluorescently tagged inulin: FITC-based and fluoresceinamine-based approaches
14天前
已完结
Insight into Mechanism of Dihydroxyacetone Conversion into Lactic Acid over M-UiO-66 (M = Zr, Ti, Sn) Catalysts
27天前
已完结
Sex-related differences in small intestinal transit and serotonin dynamics in high fat diet-induced obesity in mice
1个月前
已完结
Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes
1个月前
已关闭
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