Lv31
218 积分 2025-10-22 加入
Water–ice dynamics driving multiscale structural deterioration in frozen dough: Mechanisms, characterization, and targeted regulation
4天前
已完结
Raman and thermal (TGA and DSC) studies of gluten proteins supplemented with flavonoids and their glycosides
6天前
已完结
Ferulic Acid vs. p-Coumaric Acid: Divergent Effects on Gluten/Glutenin/Gliadin Multi-level Structure and Physicochemical Properties—From Aggregation Behavior and Spatial Conformation Perspective
6天前
已完结
Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
6天前
已完结
Effect of tea polyphenols on the quality of frozen cooked noodles
12天前
已完结
Mechanism of the Effects of Storage Time and Matcha Addition on the Quality of Re-Steamed Bread: The Structure and Function of Gluten Protein and Starch
12天前
已完结
Mechanism of structural and functional changes of matcha bread dough during freezing storage
12天前
已完结
Pathways towards carbon reduction through technology transition in liner shipping
17天前
已完结
Effect of mild thermal treatment on the polymerization behavior, conformation and viscoelasticity of wheat gliadin
23天前
已完结
Application of polyphenols as natural antioxidants in edible oils: Current status, antioxidant mechanism, and advanced technology
5个月前
已完结
皖公网安备34019202002308
