Lv685
2920 积分 2024-12-19 加入
Mechanistic insights into how fermentation modulates steamed bread quality: The role of starch multi-scale structure and its gelatinization behaviour
5天前
已完结
Synergistic fermentation of Lactiplantibacillus plantarum 40 and 42 regulates browning in soybean paste and its mechanistic analysis
7天前
已完结
Effect of edible ethanol-induced redistribution of gluten proteins on fresh noodle quality and starch digestibility
12天前
已完结
Synergistic interactions between Kluyveromyces marxianus and Lactiplantibacillus plantarum enhance quality and functionality in fermented dough
20天前
已完结
Competitive mechanism of lauric acid drives the formation of V-type starch for delaying starch retrogradation
21天前
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
22天前
已完结
Investigating the effect of cross-linkers on the texture of plant-based meat via molecular docking and density functional theory
22天前
已完结
Protein-starch interaction in encapsulation systems: From functional group distribution to physicochemical and release properties
25天前
已完结
The Mechanism Underlying the Amylose-Zein Complexation Process and the Stability of the Molecular Conformation of Amylose-Zein Complexes in Water Based on Molecular Dynamics Simulation
25天前
已完结
Soybean protein isolate inhibiting the retrogradation of fresh rice noodles: Combined experimental analysis and molecular dynamics simulation
26天前
已完结
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