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80 积分 2024-02-29 加入
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
1个月前
已完结
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
1个月前
已完结
Study on the interactions between the screened polyphenols and Penaeus vannamei myosin after freezing treatment
1个月前
已完结
Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing
1个月前
已完结
Bioactive phosphate cross-linked guar gum-based hydrogels with enhanced mineralization ability for application in bone tissue engineering
1个月前
已完结
Understanding the Effect of Conformational Rigidity on Rheological Behavior and Formation of Polysaccharide-Based Hybrid Hydrogels
1个月前
已完结
Evaluation of Maltose-based Mixtures With Lanthanoid Acetates as Electron Staining Reagents for Transmission Electron Microscopy of Extracellular Vesicles and Liposomes
1个月前
已完结
Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan
1个月前
已完结
Influence of three types of freezing methods on physicochemical properties and digestibility of starch in frozen unfermented dough
1个月前
已完结
Effects of different thawing methods on physical and physicochemical properties of frozen dough and quality of corresponding steamed bread
1个月前
已完结
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