Lv1
40 积分 2025-06-09 加入
Influence of the Addition of Vital Wheat Gluten on Thermal and Rheological Properties of Triticale Flour
7天前
已完结
Enhancing gluten functionality and nutritional value of triticale flour through cold atmospheric plasma treatment
7天前
已完结
Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
24天前
已完结
Unraveling mechanism of konjac glucomannan in delaying staling and modifying internal structure of steamed bread during freezing
2个月前
已关闭
Effects of malic acid sweet potato starch ester on the structural and physicochemical properties of wheat dough
2个月前
已完结
Variation in quality of noodles by regulating the dynamic transition behavior of gluten proteins though dough crumbles temperature control method at different stages of mixing
2个月前
已关闭
Ameliorative impact of oat β-glucan on quality of wheat bread: Insight into structural characteristics, textural properties and storage stability
2个月前
已完结
Corrigendum to “A method for evaluating the degree of Adipogenic differentiation of porcine cells cultured in suspension based on deep learning” [Food Res. Int. 212 (2025) 116324]
2个月前
已完结
Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different ratios
2个月前
已完结
Mechanism underlying the effect of soluble oat β-glucan and tea polyphenols on wheat gluten aggregation characteristics
2个月前
已完结
皖公网安备34019202002308
