研究论文
The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions
Xiao-Miao Han, Ke‐Xue Zhu, Xiao‐Na Guo
State Key Laboratory of Food Science and Technology Changsha University of Science and Technology Jiangnan University
来源Food Chemistry
年份2025
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生物医学Seed and Plant Biochemistry
Food composition and properties · Microbial Metabolites in Food Biotechnology
参考文献 35
Gluten‐free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content
被引 30Chonthira Sarawong, Zuleyka Concepción Rodríguez Gutiérrez, Emmerich Berghofer · International Journal of Food Science & Technology · 2014
Changes in Sulfhydryl Content of Egg White Proteins Due to Heat and Pressure Treatment
被引 184Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx · Journal of Agricultural and Food Chemistry · 2005
Structuring and texturing gluten-free pasta: egg albumen or whey proteins?
被引 84Alessandra Marti, Alberto Barbiroli, Mauro Marengo · European Food Research and Technology · 2013
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引用本文 1
Synergistic regulation of P. eryngii quality and protein properties by dielectric-guided gradient conversion drying and ultrasound-assisted functional rehydration of by-products
被引 0Deqing Wang, Yunfei Han, Huihui Xu · Food Research International · 2026
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