Lv6
2116 积分 2020-12-04 加入
Effect of catalysis by peroxidase and its mimic on the structure of wheat flour supplemented with fermented bran and its dough texture, bread quality and functionality
23天前
已完结
Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins
24天前
已完结
Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions
24天前
已完结
Effect of heat treatment on conformation and aggregation properties of wheat bran dietary fiber-gluten protein
24天前
已完结
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
1个月前
已完结
Effects of dry heat treatment temperature on the structure of wheat flour and starch in vitro digestibility of bread
1个月前
已完结
Glutenin-gliadin ratio changes combining heat-moisture treatment significantly influences the in vitro digestibility of starch in recombinant wheat flours
1个月前
已完结
Impact of food processing methods and polyphenol interactions on the structural integrity and functionality of wheat gluten proteins
1个月前
已完结
Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
1个月前
已完结
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