Lv3
220 积分 2025-10-23 加入
Insight into oil-water interfacial adsorption of protein particles towards regulating Pickering emulsions: A review
11天前
已完结
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
11天前
已完结
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
13天前
已完结
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
13天前
已完结
Effect of metal ion-chelated surfactin on gluten network and starch crystallinity in frozen dough
20天前
已关闭
The impact of component interactions on fried flour products: synergistic regulation through dough mixing, resting and frying stages
22天前
已完结
Salt Reduction in Dough Production: A Comprehensive Review of Quality Changes and Regulation Strategies
23天前
已完结
Frozen dough steamed products: Deterioration mechanism, processing technology, and improvement strategies
25天前
已完结
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides
26天前
已完结
Effects of recombinant carrot antifreeze protein concentrations on frozen dough and bread: Insights into dynamic changes of water and ice crystals
26天前
已完结
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