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102 积分 2024-12-03 加入
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
1个月前
已完结
Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review
1个月前
已完结
Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation
1个月前
已完结
Guizhi Shaoyao Zhimu Decoction ameliorates gouty arthritis in rats via altering gut microbiota and improving metabolic profile
1个月前
已完结
Effect of fermentation time and addition amount of rice sourdoughs with different microbial compositions on the physicochemical properties of three gluten-free rice breads
4个月前
已完结
Rice grains integrated with animal cells: A shortcut to a sustainable food system
5个月前
已完结
Machine learning for microbiologists
5个月前
已完结
Effect of NaHCO3 and freeze–thaw cycles on frozen dough: From water state, gluten polymerization and microstructure
5个月前
已完结
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