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138 积分 2024-09-08 加入
The impact of magnetic field-assisted freeze–thaw treatment on the quality of foxtail millet sourdough and steamed bread
2天前
已完结
In-depth understanding of the effects of different molecular weight pullulan interacting with protein and starch on dough structure and application properties
14天前
已完结
Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality
14天前
已完结
Innovative use of wastewater-extracted Arabinoxylans: Elevating steamed bread texture and structure
28天前
已完结
A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality
1个月前
已完结
Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten
1个月前
已完结
Enhancing frozen dough quality: Investigating the impact of soy hull polysaccharide (SHP) on rheological properties and microstructure
1个月前
已完结
Cryoprotective Potential of Vegetable Powders and Polydextrose in Frozen Bread Doughs Potentiel cryoprotecteur des poudres de légumes et de la polydextrose dans les pâtes à pain congelées
1个月前
已完结
Anthocyanins from Lycium ruthenicum Murray Ameliorated High-Fructose Diet-Induced Neuroinflammation through the Promotion of the Integrity of the Intestinal Barrier and the Proliferation of Lactobacillus
2个月前
已完结
Alleviative effects of chitooligosaccharides on the quality deterioration of frozen dough subjected to freeze–thaw cycles
3个月前
已完结
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