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 chemistry(1)

关键词

degree of swelling(1)
disulfide bond(1)
dough rheology(1)
hydrogen bond(1)
wheat protein(1)

显示更多

作者

Ziyan Dong AND Clyde Don AND Xianghai Meng AND Yufan Yang AND Boli Guo AND Junjie Lei AND Bo Zhang(0)

机构

dry-land farming institute of hebei academy of agricultural and forestry sciences, hengshui 053000, china(1)
foodphysica lab, wfc, ede, the netherlands(1)
institute of food science and technology, chinese academy of agricultural sciences/comprehensive utilization laboratory of cereal and oil processing, ministry of agriculture and rural affairs, beijing 100193, china(1)
research institute of grain crops, xinjiang academy of agricultural sciences/key laboratory of desert - oasis crop physiology, ecology and cultivation, ministry of agriculture and rural affairs, urumqi(1)

显示更多

年份

2025(1)

科研产出

条件:

资源类型: 外文期刊

作者:Ziyan Dong(精确检索)

作者:Clyde Don(精确检索)

作者:Xianghai Meng(精确检索)

作者:Yufan Yang(精确检索)

作者:Boli Guo(精确检索)

作者:Junjie Lei(精确检索)

作者:Bo Zhang(精确检索)

共1条记录

排序方式：

时间

时间
相关度

全文链接

1Exploring the mechanism of dough mixing characteristics from the perspectives of protein content, solvent retention capacity, and protein interactions based on genotype, irrigation, storage, and mill streams

作者： Ziyan Dong; Clyde Don; Xianghai Meng; Yufan Yang; Boli Guo; Junjie Lei; Bo Zhang; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; FoodPhysica Lab, WFC, Ede, the Netherlands; Dry-land Farming Institute of Hebei Academy of Agricultural and Forestry Sciences, Hengshui 053000, China; Research Institute of Grain Crops, Xinjiang Academy of Agricultural Sciences/Key Laboratory of Desert - Oasis Crop Physiology, Ecology and Cultivation, Ministry of Agriculture and Rural Affairs, Urumqi;

来源：Food Chemistry

关键词： Degree of swelling Disulfide bond Dough rheology Hydrogen bond Wheat protein