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526 积分 2025-10-18 加入
The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization
5天前
已关闭
The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization
6天前
已关闭
Mechanism Insights in Freeze–Thaw Process Impacting Cold Denaturation of Gluten Proteins During Frozen Storage
1个月前
已完结
Synergistic multifaceted effects of tea saponin concentration on the foaming properties of wheat aqueous phase protein: A next-generation approach to food foam production
1个月前
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Strategy for Fabricating Starch-Triacylglycerol Complexes with Resistance to Amylolysis and Lipid Oxidation
1个月前
已完结
Enhancement of the quality and in vitro starch digestibility of fried-free instant noodles with rapid rehydration using sourdough fermented with exopolysaccharide-producing Weissella confusa
2个月前
已完结
Effects of different enzymatic hydrolysis times on the structures and properties of corn microporous starch particles and their applications in frozen dough
2个月前
已完结
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
2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
2个月前
已完结
Inhibition of physicochemical and structural alterations of gluten proteins by fructo-oligosaccharides on frozen mixed cereal dough
2个月前
已完结
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