Lv2
170 积分 2024-07-24 加入
Changes in the conformation and biochemical properties of gluten network after phenolic acid supplementation
4个月前
已完结
Phenolic acids-induced aggregation of gluten proteins. Structural analysis of the gluten network using FT-Raman spectroscopy
4个月前
已完结
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
4个月前
已完结
Influence of wheat bran dietary fiber on gluten protein structure during dough fermentation
4个月前
已完结
Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties
4个月前
已完结
Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus , Pediococcus pentosaceus , and Bacillus natto on Flavor, Structure, and Processing Properties
4个月前
已完结
Effect of catalysis by peroxidase and its mimic on the structure of wheat flour supplemented with fermented bran and its dough texture, bread quality and functionality
4个月前
已完结
Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex
4个月前
已完结
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
4个月前
已完结
Free Amino and Sulfhydryl Group Content
4个月前
已完结
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