Lv11
20 积分 2024-10-27 加入
Unraveling microstructure and water behavior in diverse food matrices using low-frequency NMR (LF-NMR) on proton: a specific look at 1H-LF-NMR results interpretation
1小时前
求助中
The overexpression of high-molecular-weight glutenin subunit Bx7 improves the dough rheological properties by altering secondary and micro-structures of wheat gluten
2个月前
已完结
Effect of frozen storage on physico-chemistry of wheat gluten proteins: Studies on gluten-, glutenin- and gliadin-rich fractions
2个月前
已完结
FTIR studies of gluten matrix dehydration after fibre polysaccharide addition
2个月前
已完结
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
2个月前
已完结
Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
2个月前
已完结
Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt
5个月前
已完结
Influence on the volatilization of ethyl esters: Nonnegligible role of long-chain fatty acids on Baijiu flavor via intermolecular interaction
6个月前
已完结
Effect of Temperature Range and Kilning Time on the Occurrence of Polycyclic Aromatic Hydrocarbons in Malt
6个月前
已完结
Changes in polyphenol compounds and barley laccase expression during the malting process
6个月前
已完结
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