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40 积分 2024-06-30 加入
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
8天前
已完结
Mung bean protein as an emerging source of plant protein: a review on production methods, functional properties, modifications and its potential applications
16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
24天前
已完结
Effects of recombinant carrot antifreeze protein concentrations on frozen dough and bread: Insights into dynamic changes of water and ice crystals
24天前
已完结
Freezing-induced loss of wheat starch granule-associated proteins affected dough quality: From water distribution, rheological properties, microstructure, and gluten development
24天前
已完结
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding - A review
28天前
已完结
Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding - A review
1个月前
已完结
Unraveling the mechanism of frozen dough moisture-protein structure-ice crystal growth interactions at different glutenin/gliadin ratios
1个月前
已完结
Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality
1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
1个月前
已完结
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