Lv53
960 积分 2024-03-18 加入
Synergistic effect of microwave 3D print and transglutaminase on the self-gelation of surimi during printing
2小时前
已完结
Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin
9天前
已完结
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
18天前
已完结
Sleep Problems, Comorbid Mental Disorders, and Role Functioning in the National Comorbidity Survey Replication
19天前
已完结
Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet
21天前
已完结
Application of the tan δ method in the determination of the melting temperature of κ-carrageenan gels in the presence of calcium ions
21天前
已关闭
Thermoreversible Carrageenan Gels Formed Through Crosslinking with Napin
21天前
已关闭
Structure, characterization, and application of a novel thermoreversible emulsion gel fabricated by citrate agar
21天前
已完结
Extraction of structurally intact and well-stabilized rice bran oil bodies as natural pre-emulsified O/W emulsions and investigation of their rheological properties and components interaction
24天前
已完结
Enhancing the Physicochemical Stability and Bioaccessibility of Curcumin-loaded Soybean Oil Bodies Emulsions in the in vitro Elderly Model
24天前
已完结
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