Author:
He Tingshi,Feng Ran,Tao Han,Zhang Bao
Funder
National Key Research and Development Program of China
Fundamental Research Funds for the Central Universities
National Key Laboratory Foundation of China
National Natural Science Foundation of China
Key Technologies Research and Development Program
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. AACC (2000). Approved Methods of Analysis, 11th Ed. Method 10-05.01. Baking Quality-Guidelines for Measurement of Volume by Rapeseed Displacement. Cereals &Grains Association, St. Paul, MN, U.S.A.
2. Determination of sh-and ss-groups in some food proteins using ellman’s reagent;Beveridge;Journal of Food Science,1974
3. Assignments of proton populations in dough and bread using NMR relaxometry of starch, gluten, and flour model systems;Bosmans;Journal of Agricultural and Food Chemistry,2012
4. The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles;Chen;European Food Research Technology,2017
5. Structural characterization of globulin from common buckwheat (Fagopyrum esculentum Moench) using circular dichroism and Raman spectroscopy;Choi;Food Chemistry,2007
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献