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260 积分 2024-02-18 加入
Effect of Xanthan Gum on the Freeze-Thaw Stability of Wheat Gluten
18天前
已关闭
Moisture Adsorption Isotherms and Glass Transition Temperature of Xanthan Gum
1个月前
已完结
Rheological properties and bread quality of frozen sweet dough with added xanthan and different freezing rate
1个月前
已完结
Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure
1个月前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
1个月前
已完结
Impact of xanthan gum on gluten microstructure and bread quality during the freeze-thaw storage
1个月前
已完结
Glass transitions and product stability—an overview
1个月前
已完结
WATER PLASTICIZATION EFFECTS ON CRYSTALLIZATION BEHAVIOR OF LACTOSE IN A CO-LYOPHILIZED AMORPHOUS POLYSACCHARIDE MATRIX AND ITS RELEVANCE TO THE GLASS TRANSITION
1个月前
已完结
Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures
2个月前
已完结
Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough
3个月前
已完结
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