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216 积分 2024-07-07 加入
Effect of Pretreated Yellow Split Pea Flour Supplementation on Dough Rheology, Texture, Volatile Profile, and Sensory Attributes of Wheat Flour–Based Breads
4小时前
已完结
Effects of deamidated gluten protein on wheat starch properties and rheological properties of starch-gluten dough
16天前
已完结
Protein aggregation behavior during highland barley dough formation induced by different hordein/glutelin ratio
16天前
已完结
Combined effect of carboxymethylcellulose and salt on structural properties of wheat gluten proteins
19天前
已完结
Características inmunológicas claves en la fisiopatología de la sepsis. Infectio
19天前
已完结
In-situ analysis of the water distribution and protein structure of dough during ultrasonic-assisted freezing based on miniature Raman spectroscopy
22天前
已完结
Effect of soluble oat β-glucan and tea polyphenols on the rheological properties and microstructure of wheat dough
22天前
已完结
Effect of dietary fibre polysaccharides on structure and thermal properties of gluten proteins – A study on gluten dough with application of FT-Raman spectroscopy, TGA and DSC
22天前
已完结
Study of structural changes of gluten proteins during bread dough mixing by Raman spectroscopy
22天前
已完结
Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems
22天前
已完结
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