Lv3
378 积分 2024-02-18 加入
Effect of β-glucan-rich barley flour fraction on rheology and quality of frozen yeasted dough
1个月前
已完结
Small-strain dynamic rheology of food protein networks
1个月前
已完结
Recrystallization in Model Ice Cream Solutions as Affected by Stabilizer Concentration
1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
1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
1个月前
已完结
Thermal, Dynamic-mechanical, and Dielectric Analysis of Phase and State Transitions ofFrozen Wheat Doughs
4个月前
已完结
Dielectric Relaxations of Frozen Wheat Doughs Containing Sucrose, NaCl, Ascorbic Acid and Their Mixtures
4个月前
已完结
Structural Variation and Microrheological Properties of a Homogeneous Polysaccharide from Wheat Germ
4个月前
已完结
Aggregative and structural properties of wheat gluten induced by pectin
4个月前
已完结
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
4个月前
已完结
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