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190 积分 2024-06-20 加入
Effects of different freezing temperatures on the molecular structure of gluten proteins
4个月前
已完结
Impact of wheat postharvest maturation on gluten conformational and molecular properties
7个月前
已完结
Effect of wheat gluten content and cooking method on the texture and flavor chemical compounds of plant-based meat analogues
7个月前
已完结
Co-gels of milk proteins and oat starch: A rheological, textural and microstructural perspective
7个月前
已完结
Co-gels of milk proteins and oat starch: A rheological, textural and microstructural perspective
7个月前
已完结
Elucidating the mechanism of myofibrillar protein structural remodeling and gel quality improvement in shrimp surimi through Bacillus natto pre-fermentation
8个月前
已完结
Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity
8个月前
已完结
Compounds from sea buckthorn and their application in food: A review
9个月前
已关闭
Compounds from sea buckthorn and their application in food: A review
9个月前
已完结
Comprehensive evaluation of the changes in the properties of wheat starch at different freezing rates after interaction with inulin based on different polymerization degrees
9个月前
已完结
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