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40 积分 2024-12-29 加入
Effects of catechins with different structure characteristics on the structure and properties of gluten-catechin covalent complex
2天前
已完结
Comparative study on the rheological and baking behaviour of enzyme-treated and arabinoxylan-enriched gluten-free straight dough and sourdough small-scale systems
2天前
已完结
Eco-friendly synthesis of Arabinoxylan-Catechin conjugates: Enhanced functional and antioxidant properties via cold plasma and ultrasonic methods
2天前
已完结
Corrigendum to “Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior” [Int. J. Biol. Macromol 283 (2024) 137692]
6天前
已完结
Partial replacement of starch‐based flours with quinoa or yellow lentil flour in the production of gluten‐free noodles
9天前
已完结
Studies on the formation mechanism and multiscale structure of wheat bran dietary fiber-gluten protein complex
10天前
已完结
Large-scale metabolomic landscape of edible maize reveals convergent changes in metabolite differentiation and facilitates its breeding improvement
23天前
已完结
Influence of two sorghum varieties on metabolic factors, microbial community, and flavor component precursors of strong-flavor Baijiu Zaopei
25天前
已完结
Gelatinization and pasta making conditions for buckwheat gluten-free pasta
29天前
已完结
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