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Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH
9小时前
已完结
Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides
9小时前
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Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt
9小时前
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Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation
9小时前
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Characterisation of a novel hydrocolloid from gelatinous Naematelia aurantialba
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已完结
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