Lv62
2256 积分 2020-12-04 加入
Reactions between dicarbonyls and food proteins: when lipid oxidation and the maillard reaction meet protein oxidation
10天前
已完结
Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives
1个月前
已完结
Insights into zein on rheological, structural, thermal properties of wheat dough under glutathione and azodicarbonamide, salt, or acidic conditions
1个月前
已完结
The study on laccase-mediated covalent cross-linking driving subunit rearrangement of rye secalins
2个月前
已完结
Cross-Linking Proteins by Laccase-Catalyzed Oxidation: Importance Relative to Other Modifications
2个月前
已完结
Investigation into the effects of laccase and ferulic acid on the rheological and baking properties of arabinoxylan-rich doughs
2个月前
已完结
The functionality of laccase- or peroxidase-treated potato flour: Role of interactions between protein and protein/starch
2个月前
已完结
Modulation of highland barley noodles quality by water-soluble polyphenols epigallocatechin gallate and ferulic acid
2个月前
已完结
Comparison of the effects of three different fungal laccases on the quality of rye bread
2个月前
已完结
Impact of laccase-induced protein cross-linking on the in vitro starch digestion of black highland barley noodles
2个月前
已完结
皖公网安备34019202002308
