Lv71
3406 积分 2020-12-04 加入
Enhancing the technofunctionality of γ-aminobutyric acid enriched germinated wheat by modification of arabinoxylan, gluten proteins and liquid lamella of dough
38分钟前
已完结
Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
1小时前
已完结
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
2小时前
已完结
Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics
2小时前
已完结
Changes in the molecular and structural of wheat gluten in the presence of zein during heating: Comparative studies on gluten, glutenin and gliadin
2小时前
求助中
Structure–activity relationship between gluten and dough quality of sprouted wheat flour based on air classification‐induced component recombination
3小时前
已完结
Influence of High-Molecular-Weight Glutenin Subunit on Components and Multiscale Structure of Gluten and Dough Quality in Soft Wheat
4小时前
已完结
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
4小时前
已完结
Concentrations of Low and High Molecular Weight Thiols in Wheat Dough As Affected by Different Concentrations of Ascorbic Acid
9天前
已完结
Chemical modifications and their effects on gluten protein: An extensive review
13天前
已完结
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