Lv3
356 积分 2024-07-07 加入
The use of edible insect proteins in food: Challenges and issues related to their functional properties
1个月前
已完结
Chlorinated paraffin screening in chocolate products and infant formula by planar solid phase extraction
1个月前
已完结
Protein aggregation behavior during highland barley dough formation induced by different hordein/glutelin ratio
2个月前
已完结
Effect of solid-stated fermented grasshopper (S. purpurascens) on gluten-free bread: a nutritional, textural and rheological approach
2个月前
已完结
Effect of solid-stated fermented grasshopper (S. purpurascens) on gluten-free bread: a nutritional, textural and rheological approach
2个月前
已完结
Vibrational and fluorescence spectroscopy to study gluten and zein interactions in complex dough systems
2个月前
已完结
Impact of fat replacement by a hybrid gel (canola oil/candelilla wax oleogel and gelatinized corn starch hydrogel) on dough viscoelasticity, color, texture, structure, and starch digestibility of sugar-snap cookies
2个月前
已完结
Effect of glutathione on wheat dough properties and bread quality
3个月前
已完结
Enhancing freeze-thaw stability of frozen dough with deacetylated Konjac glucomannan: The role of degree of deacetylation
3个月前
已完结
Physicochemical characterisation and impact of Gryllus bimaculatus addition on gluten‐free flour blends
3个月前
已完结
Hepatocellular Carcinoma: Past and Present Challenges and Progress in Molecular Classification and Precision Oncology
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