Lv22
150 积分 2024-09-26 加入
The Combination of Enzymes in the Enhancement of Fibre-Enriched Product Quality: Effects of the Interactions of Dietary Fibre, Gluten Proteins, and Starch Granules on Dough Rheological Properties and Bubble Dynamics
1小时前
待确认
Effect of low-sodium salt on the physicochemical and rheological properties of wheat flour doughs and their respective gluten
2小时前
已完结
Insight into curdlan alleviating quality deterioration of frozen dough during storage: Fermentation properties, water state and gluten structure
1天前
已完结
Influence of gluten quality and mixing time on the rheological and structural properties of starch-gluten dough
1天前
已完结
Comparative studies on physicochemical and structural properties of rice proteins
2个月前
已完结
Micronization using combined alkaline protease hydrolysis and high-speed shearing homogenization for improving the functional properties of soy protein isolates
2个月前
已完结
Dynamic Changes in Volatiles, Soluble Sugars, and Fatty Acids in Glutinous Rice during Cooking
4个月前
已完结
Flavor Chemistry and Technology: The Challenges of Working with Flavors in the Food Industry
4个月前
已完结
Protein structural properties, proteomics and flavor characterization analysis of rice during cooking
4个月前
已完结
Effect of myofibrillar protein structure changes mediated by NaCl on the binding capacity of volatile compounds in Cantonese sausage
4个月前
已完结
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