Lv3
320 积分 2024-10-14 加入
Utilization of butter and oleogel blends in sweet pan bread for saturated fat reduction: Dough rheology and baking performance
1个月前
已完结
Understanding the flavor dynamics of high-fat dairy products: Insights into mechanisms, aroma profiles, and sensory evaluation
1个月前
已关闭
Formation and application of edible oleogels prepared by dispersing soy fiber particles in oil phase
1个月前
已完结
Mechanism of structural and functional changes of matcha bread dough during freezing storage
1个月前
已完结
Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage
1个月前
已完结
Influence of emulsifiers and enzymes on dough rheological properties and quality characteristics of steamed bread enriched with potato pulp
2个月前
已完结
Effect of basil seed gum with low or high molecular weight on the rheological, physicochemical and structural properties of frozen dough
2个月前
已完结
Effect of non-covalently bound polyphenols on the structural and functional properties of wheat germ protein
4个月前
已完结
Exploring potentials of antioxidative, anti-inflammatory activities and production of bioactive peptides in lactic fermented camel milk
5个月前
已完结
Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
8个月前
已完结
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