Lv5
840 积分 2025-12-23 加入
Effects of sea buckthorn residue protein hydrolysate on the quality of frozen pre-baked bread: Water state and gluten structures
20天前
已完结
Effects of oat (Avena sativa L.) antifreeze proteins on farinographic properties of flour and quality of quick-frozen dumpling wrapper
20天前
已完结
Study on the regulation of water-fat distribution, physical properties and gluten molecular conformation of frozen dough by amphiphilic Tremella polysaccharide – corn germ globulin gel
1个月前
已完结
Study on the regulation of water-fat distribution, physical properties and gluten molecular conformation of frozen dough by amphiphilic Tremella polysaccharide - corn germ globulin gel
1个月前
已关闭
Characterization and cryoprotective effect of gluten proteins and their enzymatic hydrolysates on the structure, physicochemical and sensory properties of frozen dough and dumpling skins
1个月前
已完结
Unraveling the mechanism of gluten protein restructuring in modulating the cracking behavior of dumpling wrappers during freeze-thaw cycles
2个月前
已完结
Underlying mechanisms of Antarctic krill peptide in enhancing frozen dough quality: From gluten protein aggregation and microstructure to corresponding steamed bread quality
2个月前
已完结
Elucidating the mechanism of wheat bran arabinoxylan on the freeze-thaw stability of gluten protein: From the perspectives of spatial conformation and molecular polymerization of gluten protein and micro-morphology of gluten network
3个月前
已完结
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
4个月前
已完结
Effect of saccharide structure on pea protein glycosylation and functionality
5个月前
已完结
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