Lv5
930 积分 2024-03-18 加入
Natural inhibitor combinations targeting α-amylase and α-Glucosidase: A food-derived strategy for safer type 2 diabetes management
22天前
已关闭
Effect of addition of human saliva on steady and viscoelastic rheological properties of some commercial dysphagia-oriented products
24天前
已完结
Time-dependent thixotropy of dysphagia management-oriented polysaccharide solutions
25天前
已完结
Effect of formation of the maltodextrin/gelatin emulsion on gel properties of gelatin
1个月前
已完结
Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery
1个月前
已完结
Novel Eco-Friendly Extraction of Oat Bran Protein: A Multifaceted Analysis of Structure, Physicochemical, and Functional Properties
1个月前
已完结
Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate
1个月前
已完结
Comparative study of high‐intensity ultrasound and high‐pressure homogenization on physicochemical properties of peanut protein‐stabilized emulsions and emulsion gels
1个月前
已完结
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
1个月前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
1个月前
已完结
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