Lv1
14 积分 2025-10-19 加入
Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food
7小时前
已完结
Texture, swallowing and digestibility characteristics of a low-GI dysphagia food as affected by addition of dietary fiber and anthocyanins
8小时前
已完结
Structural design of dysphagia-oriented double emulsions via internal-external phase coordination to modulate texture, rheology, and oral lubrication
8小时前
待确认
Multispectral analysis and molecular simulation of interaction mechanism between charged polysaccharides and myofibrillar protein in grass carp: Conformational dynamics and functional synergies
30天前
已完结
Insights into the salt-mediated effect of oat β-glucan on lamb myofibrillar protein gels: integrated multiscale characterization and molecular simulations
30天前
已完结
How biofabrication can accelerate cultured meat’s path to market
30天前
已完结
Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues
30天前
已完结
Effects of different electrostatic field intensities assisted controlled freezing point storage on water holding capacity of fresh meat during the early postmortem period
30天前
已完结
Insights into the effects of frozen storage on the rheology, texture and in vitro digestibility of frozen Liangpi (starch gel food)
1个月前
已完结
Prediction of rheological properties via structure elucidation of solvated hydrogels
1个月前
已完结
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