Lv12
20 积分 2023-11-18 加入
Polysaccharide from Clitocybe squamulosa: Gel-forming properties and its compound effect with food thickener
4小时前
已完结
The mechanism of alkali-induced gel formation in rice protein/egg white protein mixtures: influences of alkali concentration
4小时前
已完结
Effect of gellan gum on the rheology, gelling, and structural properties of thermally induced pea protein isolate gel
4小时前
已完结
Structural properties of Bletilla striata polysaccharide and the synergistic gelation of polysaccharide and xanthan gum
23小时前
已完结
Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels
3个月前
已完结
The prospect of mushroom as an alterative protein: From acquisition routes to nutritional quality, biological activity, application and beyond
3个月前
已完结
Study on the physicochemical and emulsifying property of proteins extracted from Pleurotus tuoliensis
3个月前
已完结
The prospect of mushroom as an alterative protein: From acquisition routes to nutritional quality, biological activity, application and beyond
3个月前
已完结
Preparation and Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods
4个月前
已完结
Preparation and Characterization of Plant Protein-Mushroom Hybrids: Toward more Healthy and Sustainable Foods
4个月前
已完结
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