Lv51
840 积分 2024-02-29 加入
Effects of microfluidization on the functional properties of xanthan gum
9小时前
待确认
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
26天前
已完结
Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough
29天前
已完结
Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system
29天前
已完结
Effect of multiple freezing/thawing-modified wheat starch on dough properties and bread quality using a reconstitution system
29天前
已完结
Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network
29天前
已完结
Effects of partial hydrolysis and subsequent cross-linking on wheat gluten physicochemical properties and structure
29天前
已完结
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
29天前
已完结
Depolymerisation and Re-polymerisation of Wheat Glutenin During Dough Processing. I. Relationships between Glutenin Macropolymer Content and Quality Parameters
29天前
已完结
Production of a recombinant carrot antifreeze protein by Pichia pastoris GS115 and its cryoprotective effects on frozen dough properties and bread quality
29天前
已完结
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