Lv5
1300 积分 2024-05-07 加入
Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures
8天前
已完结
Rheological, textural, and pasting properties of A- and B-type wheat starches in relation to their molecular structures
1个月前
已完结
Effects of galactomannans of varied structural features on the functional characteristics and in vitro digestibility of wheat starch
1个月前
已完结
Effects of improver on the quality of frozen Chinese sweet rice wine dough: Water status, protein structure and flavor properties
2个月前
已完结
Multiplex-Competitive ELISA for Detection and Characterization of Gluten during Yogurt Fermentation: Effects of Changes in Certain Fermentation Conditions on Gluten Protein Profiles and Method Reproducibility Assessment
2个月前
已完结
Amyloid-like Aggregation of Wheat Gluten and Its Components during Cooking: Mechanisms and Structural Characterization
2个月前
已完结
Wheat gluten structure and (non–)covalent network formation during deep-fat frying
2个月前
已完结
Characteristics and applications of plant-derived antifreeze proteins in frozen dough: A review
2个月前
已完结
Wheat gluten structure and (non–)covalent network formation during deep-fat frying
2个月前
已完结
Physicochemical properties, structural properties and gels 3D printing properties of wheat starch
2个月前
已完结
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