Lv11
10 积分 2024-06-30 加入
Unraveling the mechanism of frozen dough moisture-protein structure-ice crystal growth interactions at different glutenin/gliadin ratios
2小时前
求助中
Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality
2小时前
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小时前
已完结
Artificial intelligence for food innovation
3小时前
已完结
Influence of gluten quality and mixing time on the rheological and structural properties of starch-gluten dough
23天前
已完结
Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
2个月前
已完结
Effect of bovine hide gelatin antifreeze peptides on the quality of frozen dough treated with freeze-thaw cycles and its steamed bread
3个月前
已完结
Use of a compound modifier to retard the quality deterioration of frozen dough and its steamed bread
3个月前
已完结
Concentration-dependent effect of eugenol on porcine myofibrillar protein gel formation
3个月前
已完结
Effect of mung bean protein on the quality of cooked frozen dumplings
7个月前
已关闭
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