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50 积分 2025-05-13 加入
Thermosonication-induced structural changes and solution properties of mung bean protein
1个月前
已完结
Physicochemical properties and gluten structures of frozen steamed bread dough under freeze–thaw treatment affected by gamma-polyglutamic acid
1个月前
已完结
Effect of freezing rate and frozen storage on the rheological properties and protein structure of non-fermented doughs
1个月前
已完结
Effect of three fermentation methods on physicochemical and rheological characteristics of frozen dough
1个月前
已完结
Lycium barbarum pulp addition improves the dough properties and gluten protein structure
1个月前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
1个月前
已完结
Aggregation of gluten proteins in model dough after fibre polysaccharide addition
1个月前
已完结
Effect of soy proteins on characteristics of dough and gluten
1个月前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
1个月前
已完结
Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound
1个月前
已完结
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