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2024-01-10 加入
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Effect of sanxan on the composition and structure properties of gluten in salt-free frozen-cooked noodles during freeze–thaw cycles
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Effects of sanxan on water and ice crystal status of salt free frozen cooked noodles during freeze-thaw cycles
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Effects of ultra‐high pressure on the morphological and physicochemical properties of lily starch
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Interaction and Properties of Highly Exfoliated Soy Protein/Montmorillonite Nanocomposites
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Comparative study of high intensity ultrasound effects on food proteins functionality
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Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
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Molecular insights into the role of amylose/amylopectin ratio on gluten protein organization
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Compound treatment of thiolated citrus high-methoxyl pectin and sodium phosphate dibasic anhydrous improved gluten network structure
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Effects of ultrasound-assisted resting on the tensile properties and gluten network formation of wheat noodle dough
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Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
3个月前
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