Lv5
1254 积分 2025-04-09 加入
Gel properties of okara dietary fiber-fortified soy protein isolate gel with/without NaCl
7小时前
已完结
Preparation and performance characterization of insoluble dietary fiber-alginate-pea protein ternary composite gels
1天前
已完结
Design and characterization of soy protein isolate‐chitosan‐dietary fiber ternary composite gels: effects on water holding capacity, texture and structure
1天前
已完结
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system
1天前
已完结
Regulation of corn starch long-term retrogradation and dough functionality by grape polyphenols and HHP treatment with potential implications for dysphagia food development
13天前
已完结
Zein/Pectin Nanoparticle-Stabilized Sesame Oil Pickering Emulsions: Sustainable Bioactive Carriers and Healthy Alternatives to Sesame Paste
17天前
已完结
Reduced fat sesame paste/date syrup blends: A novel product
18天前
已完结
Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise
18天前
已完结
Physically modified and polyphenol complexed kodo millet starch as a fat replacer in egg-free mayonnaise
18天前
已完结
Cooperative complexation of different polyphenol structures and lauric acid with starch and its effects on starch structure and in-vitro digestibility
18天前
已完结
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