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Keyword [gluten]
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1. Functional Properties Of Modified Wheat Gluten By Enzymatic Hydrolysis-Membrane Ultrafiltration
2. Study On Structure And Rheological Behavior Of Wheat Protein Systems
3. The Effect Of Tannic Acid On Gluten Protein Structure, Dough Property And Bread Quality
4. Study Of The Manufacture Of Wheat Gluten Treated By Ultra-high Pressure
5. Study On The Deamidation Of Wheat Gluten By Organic Acids Upon Hydrothermal Treatment And Reaction Mechanism
6. Study On Effect Frozen Storage On Molecular Weight And Distribution, Chain Conformation And Aggregated State Structure Of Gluten
7. Study On Wheat Gluten-Based Edible Films Improving And Film-Forming Mechanism
8. Studies On Preparation Of High Fischer Ratio Oligopeptides By Enzyme Methods From Corn Gluten Meal
9. Preparation Of High Fischer Ratio Oligo-Peptide From Protease Hydrolysate Of Corn Gluten Meal And Application
10. Study On Wheat Dough Index And The Effect Of Main Quality Parameters To Bread Making
11. Study On The Hydrolyzation Of Corn Gluten Meal
12. The Technology And Quality Research Of The Composite Edible Film Of The Modified Beet Cellulose And Plant Protein
13. The Exploitation And Studies Of Edible Composite Protein Packaging Films
14. Study On Rice Starch And Protein Extraction And Development Of Gluten-free Rice Starch Bread
15. Improve The Functionalities Of Gluten By Enzymatic Hydrolysis And Compound Modification
16. Purification, Characteristics And Application Of A Novel Transglutaminase Derived From Streptomyces Hygroscopicus
17. Flour Miil Capacity Of 600,000 Tons/year Wheat For Further Producing Gluten
18. Study On Succinylation And Phosphorylation Of Wheat Gluten Protein
19. Study On The Separation And Functions Of Oligopeptides With Enzymolysis Of Corn Gluten Meal
20. Study On Preparation Of High Fischer Ratio Oligo-peptide From Corn Gluten Meal
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