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Atoxus
Lv3
280 积分
2023-11-12 加入
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Effects of pressure on gelatinization of collagen and properties of extracted gelatins
2天前
已完结
Effect of transglutaminase crosslinking on the structural, physicochemical, functional, and emulsion stabilization properties of three types of gelatins
2天前
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Improvement of Bovine Split Hide Gelatin Quality by Addition of Soy Protein Isolate Using Transglutaminase Enzyme
3天前
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Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
8天前
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Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
8天前
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Food-grade Pickering emulsions and high internal phase Pickering emulsions encapsulating cinnamaldehyde based on pea protein-pectin-EGCG complexes for extrusion 3D printing
15天前
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Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
15天前
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High internal phase emulsions stabilized by pea protein isolate-inulin conjugates: Application as edible inks for 3D printing
23天前
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Preparation of high internal phase emulsions based on pumpkin seed oil body and its physicochemical properties
23天前
已完结
Future prospects of high internal phase pickering emulsions stabilized by natural modified biopolymers as a potential fat substitute in meat products
1个月前
已完结
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