Lv41
790 积分 2025-12-23 加入
Unraveling the mechanism of gluten protein restructuring in modulating the cracking behavior of dumpling wrappers during freeze-thaw cycles
1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
1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
1个月前
已完结
Elucidation on the quality improvement of dumpling wrappers by glycosylated potato protein under freeze-thaw cycle treatment
2个月前
已完结
Effect of saccharide structure on pea protein glycosylation and functionality
3个月前
已完结
Glycosylation engineering in protein modification: Mechanistic insights, food applications, and potential health risks
4个月前
已关闭
Pea protein isolate-wheat bran arabinoxylan glycated complex improves the physical stability and bioaccessibility of O/W emulsion
4个月前
已关闭
The cryoprotective effect of wheat bran-soluble dietary fiber on frozen gluten protein quality
4个月前
已完结
Effect of oat antifreeze protein on the depolymerization of frozen-thaw glutenin macropolymer
4个月前
已关闭
The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels
7个月前
已完结
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