Lv12
74 积分 2025-02-26 加入
Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties
1小时前
已完结
Stability enhancement of pickering emulsions based on κ-carrageenan microgel: Synergistic effect of l-lysine and potassium ions at low ionic strength
1天前
已完结
Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel
2天前
已完结
Effects of various thermal processing methods on the gel properties of hulless barley β-glucan
7天前
已完结
Preparation and characterization of chitosan – collagen peptide / oxidized konjac glucomannan hydrogel
8天前
已完结
Tartary buckwheat-soy protein isolate composite gels: gelling, rheological, water-retention, and texture characteristics at different Ratios
23天前
已完结
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
24天前
已完结
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
24天前
已完结
Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage
24天前
已完结
A Review of Umami Taste of Tea: Substances, Perception Mechanism, and Physiological Measurement Prospects
25天前
已完结
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