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30 积分 2024-06-02 加入
Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate
2小时前
已完结
Proteomic study of proteolysis during ripening of Cheddar cheese made from milk over a lactation cycle
21天前
已完结
Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour
29天前
已完结
Perspective and quality aspects of fermentation in rice milk: effects of bacterial strains and rice variety
1个月前
已完结
Improvement of zein dough characteristics using dilute organic acids
1个月前
已完结
Understanding the dissolution of α-Zein in aqueous ethanol and acetic acid solutions
1个月前
已完结
Corn zein undergoes conformational changes to higher β-sheet content during its self-assembly in an increasingly hydrophilic solvent
1个月前
已完结
Corn zein undergoes conformational changes to higher beta-sheet content during its self-assembly in an increasingly hydrophilic solvent
1个月前
已完结
Corn zein undergoes conformational changes to higher beta-sheet content during its self-assembly in an increasingly hydrophilic solvent
1个月前
已完结
Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel
1个月前
已完结
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