Lv412
760 积分 2025-10-23 加入
Depolymerization Behavior of Freeze–Thaw Recombinant Glutenin Macropolymer as Influenced by Antifreeze Protein from Oats ( Avena sativa L.)
13天前
已完结
Mitigating long-term deterioration of frozen dough: Isothermal-buffered frozen storage for stabilizing water mobility and the gluten-starch network
14天前
已完结
Peptidomics & Molecular Simulation-Based Specific Screening of Antifreeze Peptides from Evynnis japonica Scale and the Action Mechanism
1个月前
已完结
Bottom-up design of efficient antifreeze peptides
1个月前
已完结
Expression of multi-domain type III antifreeze proteins from the Antarctic eelpout (Lycodichths dearborni) in transgenic tobacco plants improves cold resistance
1个月前
已完结
Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing
1个月前
已完结
Comparative Study on the Cryoprotective Effects of Three Recombinant Antifreeze Proteins from Pichia pastoris GS115 on Hydrated Gluten Proteins during Freezing
1个月前
已完结
Study on moisture migration mechanism of dough during subfreezing storage
2个月前
已完结
Effect of physicochemical and empirical rheological wheat flour properties on quality parameters of bread made from pre-fermented frozen dough
2个月前
已完结
Quality deterioration and improvement of wheat gluten protein in frozen dough
2个月前
已完结
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