Lv41
700 积分 2024-01-15 加入
Effect of soy proteins on characteristics of dough and gluten
3小时前
待确认
Changes in rheological properties, gluten network, and protein fractions of dough induced by soy proteins-Glutenins crosslinking
3小时前
已完结
Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review
3小时前
已完结
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
3小时前
已完结
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
3小时前
已完结
The interaction between starch and gluten and related wheat-based noodles quality, a review
3小时前
已完结
Relevance of Protein–Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods
4小时前
已完结
Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels
4小时前
已完结
Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation
5小时前
已完结
Soybean protein isolate affects in vitro digestion properties of fermented indica rice starch by regulating its gel characteristics
5小时前
已完结
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