Lv6
2456 积分 2020-12-04 加入
Analysis of quality deterioration of buckwheat hele noodles during freezing storage: oxidation of lipids and proteins
2天前
已完结
Multi-scale structural and oxidative evolution of wheat gluten during baking-like dry heating
2天前
已完结
Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment
2天前
已完结
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
2天前
已完结
Insights into the mechanisms underlying ethanol-induced changes in the dough mechanical properties and quality characteristics of fresh noodles
1个月前
已完结
Effect of oleic acid-rich rapeseed oil on the physicochemical, rheological, and structural characteristics of wheat dough
1个月前
已完结
Components and physicochemical properties of mill streams: Effects on freeze-thaw stability and quality of frozen steamed bread dough
1个月前
已完结
Exploring the impact of selenium-enriched peptides from yeast autolysate on dough properties: Insights into mechanisms from gluten perspectives
1个月前
已完结
Quality improvements of reconstituted noodles by pre-hydrating gluten: Insights at different levels
1个月前
已完结
Effect of water-extractable arabinoxylan with different molecular weight on the heat-induced aggregation behavior of gluten
1个月前
已完结
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