农业机构知识库联盟

查找成果

筛选

全部成果分类

资源类型

期刊名称

food and bioproducts processing(1)

关键词

dough(1)
gluten network(1)
hand kneading(1)
mechanical bionic kneading(1)
protein second structure(1)

显示更多

作者

Liu Q. AND Li K. AND Wu L. AND Liu W. AND Zhao R. AND Zhang L. AND Hu H.(0)

机构

institute of food science and technology, chinese academy of agricultural sciences (caas)/integrated laboratory of potato staple food processing technology of the ministry of agriculture and rural affa(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/integrated laboratory of potato staple food processing technology of the ministry of agriculture and rural affairs/key laboratory of agricultural product processing and storage of the ministry of agriculture and rural affairs, beijing, 100193, china(1)
institute of food science and technology, chinese academy of agricultural sciences (caas)/integrated laboratory of potato staple food processing technology of the ministry of agriculture and rural affairs/key laboratory of agricultural product processing and storage of the ministry of agriculture and rural affairs, beijing, 100193, china, college of mechanical and electrical engineering, beijing university of chemical technology, beijing, 100029, china(1)

年份

2024(1)

科研产出

条件:

资源类型: 外文期刊

作者:Liu Q.(精确检索)

作者:Li K.(精确检索)

作者:Wu L.(精确检索)

作者:Liu W.(精确检索)

作者:Zhao R.(精确检索)

作者:Zhang L.(精确检索)

作者:Hu H.(精确检索)

共1条记录

排序方式：

时间

时间
相关度

全文链接

1Effects of pressure in hand kneading and mechanical bionic kneading on dough formation and texture properties

作者： Liu Q.; Li K.; Wu L.; Liu W.; Zhao R.; Zhang L.; Hu H.; SCIE（2024版） EI（2024版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage of the Ministry of Agriculture and Rural Affairs, Beijing, 100193, China, College of Mechanical and Electrical Engineering, Beijing University of Chemical Technology, Beijing, 100029, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affairs/Key Laboratory of Agricultural Product Processing and Storage of the Ministry of Agriculture and Rural Affairs, Beijing, 100193, China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences (CAAS)/Integrated Laboratory of Potato Staple Food Processing Technology of the Ministry of Agriculture and Rural Affa;

来源：Food and Bioproducts Processing

关键词： Dough Gluten network Hand kneading Mechanical bionic kneading Protein second structure