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170 积分 2024-10-12 加入
Impact of fermentation methods on gluten aggregation and structural properties in frozen cooked fermented hollow noodles during freeze-thaw cycles
3天前
已完结
Impact of pectin or xanthan addition to mashed potatoes gelled with κ-carrageenan on texture and rheology, oral processing behavior, bolus properties and in mouth starch digestibility
3天前
已完结
Biological study on carboxymethylated (1→3)-α-d-glucans from fruiting bodies of Ganoderma lucidum
2个月前
已关闭
Microbial Polysaccharides in Food Industry: Production, Applications, Legislative and Toxicological Affairs
2个月前
已完结
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
4个月前
已完结
Combined effects of wheat gluten and carboxymethylcellulose on dough rheological behaviours and gluten network of potato–wheat flour‐based bread
4个月前
已完结
Structurally Modified Polysaccharides: Physicochemical Properties, Biological Activities, Structure–Activity Relationship, and Applications
5个月前
已完结
Chemical modification of bacterial exopolysaccharides: Antioxidant properties and health potentials
5个月前
已完结
Exopolysaccharides in sourdough fermented by Weissella confusa QS813 protected protein matrix and quality of frozen gluten-red bean dough during freeze-thaw cycles
5个月前
已完结
Current status of biotechnological production and applications of microbial exopolysaccharides
5个月前
已完结
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