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30 积分 2025-09-22 加入
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
2天前
已完结
Effects of rice bran soluble dietary fiber on the physicochemical properties of frozen dough and the quality of steamed bread
9天前
已完结
Extraction, structure, and emulsifying properties of pectin from potato pulp
11天前
已完结
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
13天前
已完结
Pulsed electric field-assisted aqueous fractionation of potato peel by-products into multifunctional food ingredients: Phenolics, protein-rich starch and dietary fibers
14天前
已完结
Potato dietary fiber effectively inhibits structure damage and digestibility increase of potato starch gel due to freeze-thaw cycles
15天前
已完结
Recovery of total, soluble, and insoluble dietary fiber from potato ( Solanum tuberosum ) residues and comparative evaluation of their structural, physicochemical, and functional properties
15天前
已完结
Mitigative effects of carboxymethyl chitosan on the deterioration of gliadin tractility in frozen rice dough during frozen storage
5个月前
已完结
Impact of corn microporous starch on the moisture distribution and microstructure of non-fermented frozen dough
5个月前
已完结
Effects of combined octenyl succinic anhydride- and amylase-modified starch on frozen dough storage stability, processed bread quality and dietary digestion
5个月前
已完结
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