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56 积分 2025-06-20 加入
Mechanism of texture formation in dried fruits and vegetables: from macroscopic to the molecular level
15天前
已完结
An evaluation on the shrinkage deformation characteristics of Chinese yam during multiphase microwave drying based on digital image processing
15天前
已完结
Partially gelatinized extruded yam starch improves wheat dough rheology and microstructure through enhanced interactions with the gluten network
18天前
已完结
Structural remodeling and differential regulation of gluten proteins in starch-gluten model doughs during thermal processing by phenolic acids
18天前
已完结
The role of wheat endogenous starch granule size in reducing oil absorption of instant fried noodles
21天前
已完结
Impact of hydrocolloids on the formation of wheat gluten amyloid fibrils during cooking: A component-level perspective
29天前
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
1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
1个月前
已完结
Recent advances in freeze-thaw starch: Mechanisms, property changes, influencing factors and modification strategies
1个月前
已完结
Impact of starch surface hydrophobicity on gluten aggregation behavior in dough-like model systems
1个月前
已完结
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