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10 积分 2025-10-18 加入
Effect of konjac glucomannan on aggregation patterns and structure of wheat gluten with different strengths
17小时前
已完结
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
17小时前
已完结
Interactions between soy protein hydrolyzates and wheat proteins in noodle making dough
22小时前
已完结
Konjac glucomannan-induced changes in thiol/disulphide exchange and gluten conformation upon dough mixing
22小时前
已完结
Interaction of modified celluloses and pectins with gluten proteins
1天前
已完结
FTIR studies of gluten matrix dehydration after fibre polysaccharide addition
1天前
已完结
Effect of various hydrocolloids on the physical and fermentation properties of dough
1天前
已完结
Extraction, preliminary structural characterization, and antioxidant activities of polysaccharides from Salvia miltiorrhiza Bunge
4天前
已完结
Effects of different chemical modifications on physicochemical and antioxidation properties of Lycium barbarum seed dreg polysaccharides
5天前
已完结
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices
5天前
已完结
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