Lv72
4280 积分 2023-07-04 加入
Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough
3天前
已完结
Improvement in the rheological properties and gas phase of dough, and overall quality of dietary fibre enriched products: Enzymatic modification on the composition and structure of dietary fibre
3天前
已完结
The physical and chemical interactions between starch and dietary fiber: Their impact on the physicochemical and nutritional properties of starch
10天前
已完结
Effect of chitosan with different molecular weights on the freeze-thaw stability of gluten protein: Protein structures, functional characteristics, and cryo-protective mechanism
12天前
已完结
Regulating the composition and secondary structure of wheat protein through canopy shading to improve dough performance and nutritional index
27天前
已完结
Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties
28天前
已完结
Effect of inulin on pasting, thermal, rheological properties and in vitro digestibility of pea starch gel
30天前
已完结
Multiscale structures, physicochemical properties, and in vitro digestibility of oat starch complexes co-gelatinized with jicama non-starch polysaccharides
30天前
已完结
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough
30天前
已完结
Effects of Laminaria japonica polysaccharides on the texture, retrogradation, and structure performances in frozen dough bread
1个月前
已完结
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