Lv4
516 积分 2025-11-26 加入
Mechanism of konjac glucomannan to improve the freeze-thaw quality of traditional oat-based food Youmian Yuyu
1个月前
已完结
The role of wheat flour minor components in predicting water absorption
1个月前
已完结
The effect of multifrequency ultrasound treatments on structure, rheological, and digestive properties of starch in frozen wheat dough
2个月前
已完结
A dual-mode colorimetric and fluorescent probe for hydrazine enabling smartphone-assisted hydrogel sensing and anti-counterfeiting
3个月前
已完结
Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan
3个月前
已完结
Low-frequency alternating electric field superchilling mitigates ice crystal growth and preserves taste quality in Asian swamp eel (Monopterus albus)
4个月前
已完结
Ultrasound-assisted vacuum impregnation of antifreeze proteins inhibits freeze-thaw-induced myofibrillar protein aggregation in Patinopecten yessoensis adductor muscle: a multiscale analysis of function and molecular structure
4个月前
已完结
Structural and functional properties of acetylated distarch adipate with varying degrees of substitution: Impact on freeze-thaw stability of frozen dough
4个月前
已完结
A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality
4个月前
已完结
Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten
4个月前
已完结
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