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90 积分 2025-04-28 加入
Effect of psyllium husk gel addition on the quality of whole wheat steamed bread: insights from rheological properties and protein structural changes
1个月前
已完结
Analysis of quality deterioration of buckwheat hele noodles during freezing storage: oxidation of lipids and proteins
1个月前
已完结
Effect of plasma-activated water on the formation of endogenous wheat starch-lipid complexes during extrusion
1个月前
已完结
Endogenous lipids and protein changes during newly harvested wheat flour post-ripening: Impacts on dough properties and steamed bread quality
1个月前
已关闭
Molecular interaction mechanism between tamarind seed polysaccharide and gluten protein: Insights into structural modulation and physicochemical properties
1个月前
已完结
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
2个月前
已完结
Gluten composition, modification, and applications in gluten-free food: A review
2个月前
已完结
Effects of food processing on dietary protein quality: A systematic review, pairwise and network meta-analysis of in-vitro studies and randomised controlled trials
2个月前
已完结
The effect of thermal induction on the conformation and aggregation behavior of glycosylated highland barley gliadin-glutelin complexes
3个月前
已完结
Insight into the mechanism of transformation of gluten protein agglomeration in the wheat flour-water batters: the view from concentration and mixing time
3个月前
已关闭
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