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574 积分 2025-06-13 加入
Lipid Oxidation: Flavor and Nutritional Quality Deterioration in Frozen Foods
2天前
已完结
Cooked germ-remained milled rice presents high stability in water-holding capacity and textural properties during frozen storage—The protection effect of oil-phase reabsorption
2天前
已完结
Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties
2天前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
2天前
已完结
Inulin with different degrees of polymerization as a functional ingredient: Evaluation of flour, dough, and steamed bread characteristics during freezing
2天前
已完结
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
2天前
已完结
Revealing the influence mechanism of pre-fermentation degree and storage temperature fluctuations on frozen steamed bread dough quality
2天前
已完结
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation
2天前
已完结
Effects of apple fiber on the physicochemical properties and baking quality of frozen dough during frozen storage
2天前
已完结
Gluten aggregation behavior in gluten and gluten-starch doughs after wheat bran dietary fiber addition
2天前
已完结
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