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Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
13小时前
已完结
Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties
15天前
已完结
Underlying mechanism and the effect of diacylglycerols on the protein structural stability and in vitro digestibility of pork meatballs
17天前
已完结
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