Lv41
418 积分 2024-02-18 加入
Alkali hydroxide-induced gelation of pectin
15天前
已完结
Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough
3个月前
已完结
Small-strain dynamic rheology of food protein networks
3个月前
已完结
Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration
3个月前
已完结
From water-ice regulation to polysaccharides-protein assembly: Molecular mechanism of polysaccharides to improve the cryostability of gluten proteins
3个月前
已完结
Co-influence of the degree of esterification and degree of amidation on the properties of acid-sugar-calcium amidated pectin gels
3个月前
已完结
Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions ofFrozen Wheat Doughs
5个月前
已完结
Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid and Their Mixtures
5个月前
已完结
Structural Variation and Microrheological Properties of a Homogeneous Polysaccharide from Wheat Germ
6个月前
已完结
Aggregative and structural properties of wheat gluten induced by pectin
6个月前
已完结
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