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30 积分 2022-12-08 加入
Dietary Fiber-Induced Changes in the Structure and Thermal Properties of Gluten Proteins Studied by Fourier Transform-Raman Spectroscopy and Thermogravimetry
3小时前
已完结
Digestibility and supramolecular structural changes of maize starch by non-covalent interactions with gallic acid
2个月前
已完结
Effect of Ultrasonic on the Structure of Wheat Gluten Protein
2个月前
已完结
Effects of edible plant polyphenols on gluten protein functionality and potential applications of polyphenol–gluten interactions
2个月前
已完结
Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism
2个月前
已完结
Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system
2个月前
已完结
The interaction between tea polyphenols and wheat gluten in dough formation and bread making
2个月前
已完结
Effects of cooling methods on the cooling efficiency and quality of cooked rice
5个月前
已完结
Emerging Chemical, Biochemical, and Non-Thermal Physical Treatments in the Production of Hypoallergenic Plant Protein Ingredients
6个月前
已完结
Advances in surface‐enhanced Raman spectroscopy technology for detection of foodborne pathogens
8个月前
已完结
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