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30 积分 2024-04-16 加入
Chickpea peptide as a plant-based cryoprotectant in frozen dough: insight into the water states, gluten structures, and storage stabilities
3天前
已完结
Transcriptomic and proteomic analyses on the supercooling ability and mining of antifreeze proteins of the Chinese white wax scale insect
7天前
已完结
The dynamics and binding of a Type III antifreeze protein in water and on ice
9天前
已完结
Advances in Antifreeze Molecules: From Design and Mechanisms to Applications
10天前
已完结
Molecular simulation -based research on antifreeze peptides: advances and perspectives
10天前
已完结
Frozen baguette bread dough I. Rheological behavior during storage
15天前
已完结
Fractionation and reconstitution experiments provide insight into the role of wheat starch in frozen dough
15天前
已完结
Effect of mechanically damaged starch from wheat flour on the quality of frozen dough and steamed bread
15天前
已完结
Snow flea antifreeze peptide for cryopreservation of lactic acid bacteria
22天前
已完结
Hypothermia protection effect of antifreeze peptides from pigskin collagen on freeze-dried Streptococcus thermophiles and its possible action mechanism
22天前
已完结
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