Lv61
2726 积分 2020-12-04 加入
Effects of epigallocatechin-3-gallate on the structural hierarchy of the gluten network in dough
24分钟前
已完结
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
6天前
已完结
Heat mediated physicochemical and structural changes of wheat gluten in the presence of salt and alkali
6天前
已完结
The Molecular Mechanism of Enhanced Heat-induced Polymerization Behavior of Gluten by Mixed β-conglycinin and Hydrolysates of Glycinin
7天前
已完结
Improvement on the quality of frozen dough steamed bread by fermented glutinous rice wine filtrate: Insights into the thermally induced physicochemical characteristics of gluten and starch
7天前
已完结
Effects and underlying mechanisms of insoluble dietary fiber and ferulic acid on the crumb structure of steamed bread
29天前
已完结
Mechanical action on the development of dough and its influence on rheological properties and protein network structure
29天前
已完结
Behavior of wheat flour dough at different pretreated temperatures through rheological characteristics and molecular interactions of proteins
29天前
已完结
Insights into heat-induced molecular-level interactions between wheat and common buckwheat proteins
29天前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
29天前
已完结
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