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748 积分 2024-10-09 加入
Recent advances in modified food proteins by high intensity ultrasound for enhancing functionality: Potential mechanisms, combination with other methods, equipment innovations and future directions
16天前
已完结
Effects of multi-frequency ultrasound on physicochemical properties, structural characteristics of gluten protein and the quality of noodle
16天前
已完结
Effects of ultrasound treatment on structural and functional properties of radish seed protein
16天前
已完结
Ozone Application in Food Processing
2个月前
已完结
Ozone Application in Food Processing
2个月前
已关闭
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
2个月前
已完结
Aqueous ozone effects on wheat gluten: Yield, structure, and rheology
2个月前
已完结
Characterization of sonicated gluten protein and subsequent rheological properties of model dough and noodles
2个月前
已完结
Effect of ozonated water combined with tea polyphenols on microbiological, quality and physio-chemical characteristics of semi-dried black wheat and buckwheat noodles during storage
2个月前
已完结
Application progress of ultrasonication in flour product processing: A review
2个月前
已完结
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