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808 积分 2024-10-09 加入
Ultrasound Pretreatment of Oat and Barley Bran Contributes to the β-Glucans Content and Technological Properties of Flatbread with or Without Sourdough
7小时前
已完结
Influence of Ozonation on Cereal Flour Functionality and Dough Characteristics: A Review
1天前
已完结
Effects of ultrasound assisted dough fermentation on the quality of steamed bread
3个月前
已关闭
Tarwi okara (Lupinus mutabilis) native and modified by high-intensity ultrasound as a gluten-free bread improver
3个月前
已完结
Insight into konjac glucomannan-retarding deterioration of steamed bread during frozen storage: Quality characteristics, water status, multi-scale structure, and flavor compounds
3个月前
已完结
Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure
3个月前
已完结
Influences of ultrasonic treatment on the physicochemical properties and microstructure of diacylglycerol-loaded emulsion stabilized with soybean protein isolate and sodium alginate
7个月前
已完结
Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability
7个月前
已完结
Interfacial dilatational and emulsifying properties of ultrasound-treated pea protein
7个月前
已完结
Recent advances in combined ultrasound and microwave treatment for improving food processing efficiency and quality: A review
8个月前
已完结
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