机译:冷冻过程中小麦面筋的分子结构评价
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
South China Agr Univ, Coll Food Sci, Guangzhou 510642, Guangdong, Peoples R China;
South China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China;
South China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China|Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China;
Gluten; Frozen storage; Secondary structure; Molecular chain;
机译:面团形成和冷冻储存后小麦面筋蛋白的物理化学变化-从面筋,谷蛋白和麦醇溶蛋白的角度综述
机译:冷冻保存对小麦面筋蛋白理化的影响:富含谷蛋白,谷蛋白和麦醇溶蛋白组分的研究
机译:羟丙基甲基纤维素对冷冻状态下小麦面筋水分状态转变和理化特性的影响
机译:冷冻储存时间对冷冻小麦麸质功能性质的影响
机译:用时域核磁共振,动态流变学和环境扫描电子显微镜研究官能成分和冷冻储存对小麦面团和面包质量的影响
机译:冷冻储存对SAXS和SEC-MALLS对分子量大小分布和面筋形态的影响
机译:冷冻贮藏对saXs和sEC-maLLs对麸质分子量,粒度分布和构象的影响
机译:评估小麦面筋,玉米麸质和玉米醇溶蛋白作为食品成分的健康方面