Lv2
190 积分 2024-11-25 加入
Changes of aggregation and structural properties of heat-denatured gluten proteins in fast-frozen steamed bread during frozen storage
1天前
已完结
Impact of wheat starch granule size on viscoelastic behaviors of noodle dough sheet and the underlying mechanism
4天前
已完结
Enhancement of farinographic characteristics of rice dough and rice bread quality with combined chemical and enzymatic approaches
4天前
已完结
Tarwi okara (Lupinus mutabilis) native and modified by high-intensity ultrasound as a gluten-free bread improver
17天前
已完结
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
25天前
已完结
Hydro-locking in hydrogel for extreme temperature tolerance
1个月前
已完结
Effect of cross-linking density on the rheological behavior of ultra-soft chitosan microgels at the oil–water interface
1个月前
已完结
Rheology and gelation of aqueous carboxymethylated curdlan solution: Impact of the degree of substitution
1个月前
已完结
The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature
2个月前
已完结
Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel
2个月前
已完结
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