Lv6
1660 积分 2023-12-11 加入
Effects of sugars on the gelation kinetics and texture of duck feet gelatin
18天前
已完结
Enhancement of structural, functional and antioxidant properties of fish gelatin films using Maillard reactions
18天前
已完结
Effect of ε-polylysine addition on κ-carrageenan gel properties: Rheology, water mobility, thermal stability and microstructure
18天前
已完结
Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan
18天前
已完结
Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system
18天前
已完结
Insight into the mechanism of myofibrillar protein gel influenced by konjac glucomannan: Moisture stability and phase separation behavior
18天前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
18天前
已完结
Effects of different ionic strengths on the physicochemical properties of plant and animal proteins-stabilized emulsions fabricated using ultrasound emulsification
18天前
已完结
Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree
18天前
已完结
Collagen/gelatin and polysaccharide complexes enhance gastric retention and mucoadhesive properties
19天前
已完结
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