14 results on '"Ma, Yongshuai"'
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2. Insight into the thermal stability, structural change and rheological property of wheat gluten treated by superheated steam during hydration
3. Understanding the effects of dry heat treatment on wheat flour pasting: Insights from protein and starch structural changes
4. The conformational rearrangement and microscopic properties of wheat gluten following superheated steam treatment
5. Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch
6. Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten
7. Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment
8. Effect of superheated steam treatment on the structural and digestible properties of wheat flour
9. The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality.
10. Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties.
11. Microwave absorption properties of rare metal-doped multi-walled carbon nanotube/polyvinyl chloride composites.
12. The contribution of superheated steam treatment of wheat flour to the cake quality.
13. Effect of egg yolk on the properties of wheat dough and bread.
14. Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality.
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