Lv4
620 积分 2024-02-29 加入
Chain conformation of biopolymeric microgels modulates ice recrystallization and physicochemical stability of unfermented frozen dough
1个月前
已完结
Isolation of novel wheat bran antifreeze polysaccharides and the cryoprotective effect on frozen dough quality
2个月前
已完结
Understanding the structural, pasting and digestion properties of starch isolated from frozen wheat dough
2个月前
已完结
Sensory quality control for food certification: A case study on wine. Panel training and qualification, method validation and monitoring
2个月前
已完结
Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms
2个月前
已完结
Comparative study of the quality characteristics of fresh noodles with regular salt and alkali and the underlying mechanisms
2个月前
已完结
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
2个月前
已完结
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
2个月前
已完结
Influence of heating temperature, pH and ions on recrystallization inhibition activity of κ-carrageenan in sucrose solution
2个月前
已完结
Incorporation of modified rice protein improves gel quality of grass carp myofibrillar proteins: An insight into sodium phytate-mediated phosphorylation
2个月前
已完结
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