Lv11
28 积分 2026-03-24 加入
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
26分钟前
待确认
Dynamic Study on Water State and Water Migration during Gluten–Starch Model Dough Development under Different Gluten Protein Contents
38分钟前
已完结
Staining methods for dough systems – Impact on microstructure and functionality
6天前
已完结
Changes in starch microstructure on baking and staling of wheat bread
6天前
已完结
Establishment of a Refractive Index Approach for Assessing Starch Digestibility and Estimated Glycemic Index
6天前
已完结
Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue
11天前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
11天前
已完结
Effects of starch hydration properties on the batter properties and oil absorption of fried crust and battered ham sausages
13天前
已完结
Structural characterization and in vitro fermentation properties of polysaccharides from Polygonatum cyrtonema
1个月前
已完结
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