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64 积分 2025-06-20 加入
Ethanol modulates the influence of beer constituents on foam stability and interfacial properties
28天前
已关闭
Low kinetic perturbation by the rapidly advancing ice-water interface suppresses Na+/Cl− induced myofibrillar protein network assembly
1个月前
已完结
Mechanism of texture formation in dried fruits and vegetables: from macroscopic to the molecular level
2个月前
已完结
An evaluation on the shrinkage deformation characteristics of Chinese yam during multiphase microwave drying based on digital image processing
2个月前
已完结
Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network
2个月前
已完结
Structural remodeling and differential regulation of gluten proteins in starch-gluten model doughs during thermal processing by phenolic acids
2个月前
已完结
The role of wheat endogenous starch granule size in reducing oil absorption of instant fried noodles
2个月前
已完结
Impact of hydrocolloids on the formation of wheat gluten amyloid fibrils during cooking: A component-level perspective
2个月前
已关闭
Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network
2个月前
已完结
Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network
2个月前
已完结
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