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56 积分 2025-06-20 加入
Thermal effects induced by high-intensity ultrasound cavitation on soy protein isolate: Structural modulations and gelation behaviors
1天前
待确认
Investigating the molecular mechanism of high-molecular-weight glutenin subunit affects gluten aggregation during dough mixing: Experimental characterizations and computational simulations
3天前
已完结
Investigating the influence of E-beam irradiated sorghum flour on the structure, physicochemical properties, and processing suitability of sorghum/wheat mixed flour-dough-bread: A related mechanism
7天前
已完结
Effect of heating treatment on processing characteristics of rice dough
8天前
已完结
Enhancing Xinong black spike whole flour dough and Mantous through CP non-thermal treatment: Quality improvements and consumer preference
8天前
已关闭
Study of ultrasonic treatment on the structural characteristics of gluten protein and the quality of steamed bread with potato pulp
16天前
已完结
Ultrasonic cavitation pretreatment of batter: A mechanism for optimizing dough properties
16天前
已关闭
The impact of starch composition and gluten content on noodle texture and starch digestibility
16天前
已完结
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel
16天前
已完结
Effect of edible ethanol-induced redistribution of gluten proteins on fresh noodle quality and starch digestibility
17天前
已完结
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