Lv42
780 积分 2025-12-23 加入
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
7天前
已完结
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
1个月前
已完结
Effect of saccharide structure on pea protein glycosylation and functionality
1个月前
已完结
Glycosylation engineering in protein modification: Mechanistic insights, food applications, and potential health risks
2个月前
已关闭
Pea protein isolate-wheat bran arabinoxylan glycated complex improves the physical stability and bioaccessibility of O/W emulsion
3个月前
已关闭
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality
3个月前
已完结
Effect of oat antifreeze protein on the depolymerization of frozen-thaw glutenin macropolymer
3个月前
已关闭
The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels
5个月前
已完结
Effects of plant polysaccharides on gluten proteins, dough, and flour products
6个月前
已完结
Influence of different heat treatments on the emulsifying properties of the composite of soy protein isolate and konjac glucomannan
6个月前
已完结
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