Abstract: A method for modifying a gliadin and an application thereof are provided. The method includes the following steps: dissolving the gliadin in a solvent to obtain gliadin solution; and adding a proline endoprotease to the gliadin solution for a reaction, and adjusting the pH value of solution to neutral according to a gradient, to obtain a modified gliadin. The modified gliadin obtained by the present invention may be uniformly dispersed in water, and may still maintain a uniform dispersion state in the water after high-temperature thermal sterilization and long-term storage, or even in the presence of sodium chloride, it has good thermal stability, salt resistance, and storage stability.

Abstract: The embodiments of the disclosure provide a method, apparatus, device and storage medium for presenting information, which relate to the technical field of computers. The method includes: obtaining object search information, in response to the object search information being object category information, determining a target object category corresponding to the object search information, and presenting object information of a plurality of target objects corresponding to the target object category in a search result presentation page; where all the plurality of target objects are different, and object information of a target object includes object attribute information and image resource information of the target object. By employing the above technical solution, when the user is searching the object category, object information of a plurality of target objects different from each other corresponding to the target object category is presented in the search result page.

Abstract: A preparation method for a convenient and instant dumpling with a long normal-temperature shelf life includes the following steps: preparation of dough?pressing of dough wrapper?preparation of dumpling wrapper?preparation of stuffing?kneading of dumpling?pre-cooking?canning?sterilization and finished product. By improvement processes in the angle of dough wrapper, stuffing, water migration, dough wrapper adhesion, and taste preservation, the product performance is improved, so that the product may be stored at the normal temperature for at least 12 months and the taste quality may still maintain the same level as fresh dumplings.