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294 积分 2026-04-09 加入
Viscoelastic behavior of wheat dough with salt and a salt substitute studied by means of GlutoPeak ®
3天前
已完结
The chemistry of bread making: The role of salt to ensure optimal functionality of its constituents
3天前
已完结
Detection of a novel three component complex consisting of starch, protein, and free fatty acids
3天前
已完结
Revealing the influence of sorghum flour on the rheological and baking properties of dough, the quality and nutritional value of bread
3天前
已关闭
Fermi Resonance of the N-D Stretching Mode Probing the Local Hydrogen-Bonding Environment in Proteins
3天前
已完结
Electrolyte-induced aggregation of zein protein nanoparticles in aqueous dispersions
3天前
已完结
Salting-out and salting-in: competitive effects of salt on the aggregation behavior of soy protein particles and their emulsifying properties
3天前
已完结
Proteins in Oats; their Synthesis and Changes during Germination: A Review
3天前
已完结
Free fatty acids electronically bridge the self-assembly of a three-component nanocomplex consisting of amylose, protein, and free fatty acids
3天前
已完结
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
3天前
已完结
The role of geostrategic interests in motivating public support for foreign climate aid
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