Lv7
4326 积分 2020-12-04 加入
Thiolation modification of pectin effectively alleviates the weakening of wheat gluten network caused by natural pectin
14小时前
已完结
Delineating the dynamic transformation of gluten morphological distribution, structure, and aggregation behavior in noodle dough induced by mixing and resting
2天前
已完结
Evolution of the morphological, structural, and molecular properties of gluten protein in dough with different hydration levels during mixing
2天前
已完结
Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten
3天前
已完结
Interaction with wheat starch affect the aggregation behavior and digestibility of gluten proteins
3天前
已完结
Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics
13天前
已完结
Insight into the solubilization mechanism of wheat gluten by protease modification from conformational change and molecular interaction perspective
15天前
已完结
The effect of degree of esterification of pectin on the interaction between pectin and wheat gluten protein
15天前
已完结
Effects of ferulic acid on the polymerization behavior of gluten protein and its components
15天前
已完结
Interaction of wheat bran dietary fiber-gluten protein affects dough product: A critical review
15天前
已完结
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