Lv46
790 积分 2024-03-21 加入
Effect of sanxan on the composition, structure and properties of heat-denatured wheat gluten during freeze-thaw cycles
5天前
已完结
Unveiling the structural and physico-chemical properties of glutenin macropolymer under frozen storage: Studies on experiments and molecular dynamics simulation
5天前
已完结
Effect of soy proteins on characteristics of dough and gluten
11天前
已完结
Catalase-induced changes in rheological properties and structure of wheat gluten proteins
18天前
已完结
Recombinant Rice Quiescin Sulfhydryl Oxidase Strengthens the Gluten Structure through Thiol/Disulfide Exchange and Hydrogen Peroxide Oxidation
19天前
已完结
Enzymatic modifications of gluten protein: Oxidative enzymes
19天前
已完结
Chickpea peptide as a plant-based cryoprotectant in frozen dough: Insight into the water states, gluten structures, and storage stabilities
25天前
已完结
Impact of pyranose oxidase from Trametes multicolor , glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten–starch separation
1个月前
已完结
Oxidative modification of a proline-rich gliadin peptide
1个月前
已完结
DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
1个月前
已完结
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