Lv41
450 积分 2024-01-18 加入
Effect of rehydration on textural properties, oral behavior, kinetics and water state of textured wheat gluten
2天前
已完结
Risk factors for mortality in head-injured patients with probability of survival greater than 0.5
28天前
已关闭
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein
1个月前
已完结
Focusing on the mechanism of glycinin-soybean lipophilic protein hybrid gels: Effect of ultrasonic, subunit interactions, and formation process analysis
1个月前
已完结
Characterization of the effects of insoluble soybean polysaccharides on the formation and physicochemical properties of soybean isolate protein gel
1个月前
已完结
Microscopic and Thermal Characteristics of Experimental Models of Starch, Gliadins, Glutenins and Gluten from Semolina
1个月前
已完结
The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution
1个月前
已完结
Evaluation of sono-physico-chemical and processing effects in the mixed sarcoplasmic protein/soy protein isolate system
1个月前
已完结
Control of wheat starch rheological properties and gel structure through modulating granule structure change by reconstituted gluten fractions
1个月前
已完结
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
1个月前
已完结
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