Lv41
530 积分 2023-07-07 加入
Characterization of wheat gluten subunits by liquid chromatography – Mass spectrometry and their relationship to technological quality of wheat
6天前
已完结
Impact of Redox Agents on the Extractability of Gluten Proteins during Bread Making
6天前
已完结
Impact of redox agents on the physico-chemistry of wheat gluten proteins during hydrothermal treatment
6天前
已完结
Wheat bran dietary fibre‐induced changes in gluten aggregation and conformation in a dough system
23天前
已完结
Heating Reduces Proso Millet Protein Digestibility via Formation of Hydrophobic Aggregates
23天前
已完结
Acetylated polysaccharides: Synthesis, physicochemical properties, bioactivities, and food applications
3个月前
已完结
Food LEGO: Building hollow cage and sheet superstructures from starch
3个月前
已完结
Surface hydrophobization of hydrogels via interface dynamics-induced network reconfiguration
4个月前
已完结
All-cellulose hydrogel with ultrahigh stretchability exceeding 40000%
4个月前
已完结
Glassy gels toughened by solvent
4个月前
已完结
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