Lv21
122 积分 2024-07-07 加入
Enhancing freeze-thaw stability of frozen dough with deacetylated Konjac glucomannan: The role of degree of deacetylation
11天前
已完结
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends
12天前
已完结
Application of edible insects to food products: A review on the functionality, bioactivity and digestibility of insect proteins under high-pressure/ultrasound processing
12天前
已完结
Functional properties of cricket and grasshopper protein isolates
12天前
已完结
Towards sustainable production of edible cricket protein concentrates: Impact of different defatting pre-treatments and extraction methods on the structural, physicochemical, and techno-functional properties of Acheta domesticus L. proteins
12天前
已完结
Effect of whey protein isolate on the quality of rice bread
12天前
已完结
Influence of Gluten Quality and Mixing Time on the Rheological and Structural Properties of Starch-Gluten Dough
17天前
已完结
Physicochemical properties and gluten structures of hard wheat flour doughs as affected by salt
17天前
已完结
Exploring the effect of sinapic acid on the structure, aggregation behavior and molecular interactions of gluten and its components
18天前
已完结
Physicochemical and structural properties of novel cornmeal, pea protein isolate and wheat gluten meat analogues prepared by high moisture extrusion
18天前
已完结
Hepatocellular Carcinoma: Past and Present Challenges and Progress in Molecular Classification and Precision Oncology
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