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20 积分 2025-03-14 加入
Effects of Fish Skin Gelatin Hydrolysates Treated with Alcalase and Savinase on Frozen Dough and Bread Quality
3个月前
已完结
Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough
3个月前
已完结
Molecular characterisation of interactions between β-lactoglobulin and hexanal – An off flavour compound
4个月前
已完结
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation
5个月前
已完结
Effect of High-Molecular Weight Glutenin Subunits (HMW-GSs) on Gluten Polymerization during Biscuit Making: Insights from Experimental and Molecular Dynamics Simulation Study
5个月前
已完结
Molecular docking and molecular dynamics simulation of wheat gluten‐derived antioxidant peptides acting through the Keap1–Nrf2 pathway
5个月前
已完结
Fundamental characterization of wheat gluten
5个月前
已完结
Effects of Laminaria japonica polysaccharides on gelatinization properties and long-term retrogradation of wheat starch
5个月前
已完结
Effect of mulberry leaf polysaccharides on the physicochemical, rheological, microstructure properties and in vitro starch digestibility of wheat starch during the freeze-thaw cycles
5个月前
已完结
Insight into the structure-activity relationship of thermal hysteresis activity of cod collagen peptides through peptidomics and bioinformatics approaches
6个月前
已完结
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