Lv4
646 积分 2025-10-18 加入
Effects of pea protein, chickpea protein and zein on the processing characteristics of gluten-free rice dough and the quality characteristics of its bread
18天前
已完结
Structural enhancement of zein-HPMC composite network for gluten-free buckwheat dough and biscuits quality: Assessing rheology, water dynamics, and microstructure
24天前
已完结
Relation between hydration level and quality of steamed oat cakes: from the view of batter rheological properties
27天前
已完结
The mechanism of reducing the oil content of fried instant noodles by adding sugar alcohol: microstructure, surface properties and molecular structure
1个月前
已关闭
Elucidating binding mechanisms of caffeic acid and resveratrol by beta-lactoglobulin: Insights into hydrophobic interactions and complex formation
1个月前
已完结
Insight into the binding mechanism of rutin and lysozyme: Based on spectroscopy and molecular simulation technology
1个月前
已完结
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
1个月前
已完结
Improvement of the quality of frozen dough incorporated with phosphorylation-modified long-chain inulin: freeze-thawing rate, rheological behavior, and microstructure characterization
1个月前
已完结
Investigating the effects of low-salt processing on the umami peptides of dry-cured ham using peptidomics techniques
1个月前
已完结
Effect of endogenous protein on starch before and after post-harvest ripening of corn: Structure, pasting, rheological and digestive properties
1个月前
已完结
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