Early diagnosis is still as crucial as the initial stage of the COVID-19 pandemic. As RT-PCR
sometimes is not feasible in developing nations or rural areas, health professionals may use …

The identification of viral RNA using reverse transcription quantitative polymerase chain
reaction (RT-qPCR) is the gold standard for identifying an infection caused by SARS-CoV-2 …

This study investigated the effects of multiple freeze-thaw (FT) cycles on water mobility,
microstructure damage and protein structure changes in porcine longissimus muscle. The …

Background Fresh food are perishable, and freezing is a popular way of maintaining the
quality and safety of foods. However, ice crystals formed during freezing may result in the …

Gluten protein as one of the plant resources is susceptible to genetic, physical, chemical,
enzymatic and engineering modifications. Chemical modifications have myriad advantages …

The present review analyzes the effect of the most common hydrocolloids on diverse
aspects of wheat breadmaking. This encompasses exudate gums, gums from seaweeds …

The impact of freeze–thaw cycles on the physicochemical properties and frying performance
of frozen Youtiao dough with chemical leavening agent was investigated. The specific …

In this study, the improving effects of green tea powder, soluble tea, and tea polyphenols on
the mixing and tensile qualities of dough and texture of tea-enriched noodles, as well as the …

Concerned to chemical structure, the viscous gamma-polyglutamic acid (γ-PGA) should
have the similar characteristics with antifreeze hydrocolloids and polypeptides which have …

Alkali significantly enhanced gluten strength and noodle texture. To further understand the
underlying mechanisms of the gluten strengthening effect of alkali, the macroscopic …