Lv61
2986 积分 2020-12-04 加入
Determination of basic criteria that influence the functionality of gluten protein fractions and gluten complex on roll bread characteristics
6小时前
已完结
Effects of the oleic acid-rich glycerolipids and thermal-mechanical treatment on the functionality of wheat gluten: Multi-spectroscopy and molecular simulation analysis
7小时前
已完结
Control of the oil content of fried dough sticks through modulating structure change by reconstituted gluten fractions
7小时前
已完结
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
8小时前
已完结
Exploiting wheat flour maturation for noodle quality improvement: The role of protein cross-linking and flour properties
1天前
已完结
Insecticidal, behavioral, and biochemical effects of essential oils against Ephestia species: a systematic review
15天前
已完结
Identification of novel umami peptides from Pleurotus ostreatus and their umami-enhancing effects through virtual screening, sensory evaluation, and molecular simulation
1个月前
已完结
Advances in food flavor analysis and sensory evaluation techniques and applications: Traditional vs emerging
1个月前
已完结
Heat induced formation of free radicals in wheat flour
1个月前
已完结
Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers
1个月前
已完结
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