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40 积分 2024-10-15 加入
Changes in the structure and aggregation behavior of wheat glutenin and gliadin induced by the combined action of heat treatment and wheat bran dietary fiber
14小时前
待确认
Effects of boiling and steaming process on dietary fiber components and in vitro fermentation characteristics of 9 kinds of whole grains
1天前
已完结
Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten
6天前
已完结
Fabrication and stabilization mechanisms of Pickering emulsions based on gliadin/arabinoxylan complexes
7天前
已完结
Recent advances of wheat bran arabinoxylan exploitation as the functional dough additive
22天前
已完结
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
1个月前
已完结
Effect of high-molecular-weight glutenin subunit deletion on gluten functionality and Chinese southern-type steamed bread quality
1个月前
已完结
A systematic review on marine umami peptides: Biological sources, preparation methods, structure-umami relationship, mechanism of action and biological activities
1个月前
已完结
Recent advances in light irradiation for improving the preservation of fruits and vegetables: A review
1个月前
已完结
Jamun (Syzygium cumini (L.) Skeels) seed bioactives and its biological activities: A review
1个月前
已完结
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