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0 积分 2024-11-11 加入
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
2小时前
待确认
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
2小时前
已完结
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
2小时前
已完结
Protein aggregation behavior and structural characteristics in a lipoxygenase-linoleic acid-wheat gluten model system
2小时前
已完结
Infrared Spectroscopy and Microstructural Assessment of Dough with Varying Wheat Gluten Fractions
13天前
已完结
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
26天前
已完结
The effect of pectin from apple and arabic gum from acacia tree on quality of wheat flour dough
2个月前
已完结
Structure, preparation, modification, and bioactivities of β-glucan and mannan from yeast cell wall: A review
2个月前
已完结
Controllable Synthesis and Rheological Characterization of Hydroxypropyl Methyl Cellulose
2个月前
已完结
Heat-induced aggregation behavior of wheat gluten after adding citrus pectin with different esterification degree
2个月前
已完结
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