Lv62
1926 积分 2020-12-04 加入
Insights into zein on rheological, structural, thermal properties of wheat dough under glutathione and azodicarbonamide, salt, or acidic conditions
1小时前
已完结
The study on laccase-mediated covalent cross-linking driving subunit rearrangement of rye secalins
12天前
已完结
Cross-Linking Proteins by Laccase-Catalyzed Oxidation: Importance Relative to Other Modifications
12天前
已完结
Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs
12天前
已完结
The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch
12天前
已完结
Modulation of highland barley noodles quality by water-soluble polyphenols epigallocatechin gallate and ferulic acid
12天前
已完结
Comparison of the effects of three different fungal laccases on the quality of rye bread
12天前
已完结
Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles
12天前
已完结
Diverse rheological properties, mechanical characteristics and microstructures of corn fiber gum/soy protein isolate hydrogels prepared by laccase and heat treatment☆
12天前
已完结
Effect of transglutaminase and laccase on pea protein gel properties compared to that of soybean
12天前
已完结
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