Lv7
4176 积分 2020-12-04 加入
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
4小时前
已完结
Effect of different enzymes on thermal and structural properties of gluten, gliadin, and glutenin in triticale whole-wheat dough
8小时前
已完结
Use of chemical redox agents and exogenous enzymes to modify the protein network during breadmaking – A review
14小时前
已完结
Establishing a novel covalent complex of wheat gluten with tea polyphenols: Structure, digestion, and action mechanism
6天前
已完结
Wheat starch particle size distribution regulates the dynamic transition behavior of gluten at different stages of dough mixing
6天前
已完结
Impact of wheat bran dietary fiber on gluten aggregation behavior in dough during noodle processing
6天前
已完结
Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching
6天前
已完结
Influence of high-molecular-weight glutenin subunits and salt types on dough rheology and gluten aggregation: A combined experimental and computational approach
6天前
已完结
Mechanism underlying the weakening effect of β-glucan on the gluten system
6天前
已完结
Molecular Oxygen and Reactive Oxygen Species in Bread-making Processes: Scarce, but Nevertheless Important
7天前
已完结
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