Lv51
830 积分 2024-12-10 加入
Konjac Glucomannan (KGM), Deacetylated KGM (Da-KGM), and Degraded KGM Derivatives: A Special Focus on Colloidal Nutrition
2个月前
已完结
Pectin-enriched Material from Mandarin Orange Byproducts as a Potential Fat Replacer in Cookies
2个月前
已关闭
Protein/polysaccharide complexes and coacervates in food systems
2个月前
已完结
Quality, Thermo-Rheology, and Microstructure Characteristics of Cubic Fat Substituted Pork Patties with Composite Emulsion Gel Composed of Konjac Glucomannan and Soy Protein Isolate
3个月前
已完结
Effect of hydrophobicity regulation of wheat gluten-citrus pectin complex particles on the structure and rheological behavior of emulsion gels
3个月前
已关闭
Effect of transglutaminase concentration on the properties of soy protein isolate-pectin composite edible films
3个月前
已完结
Spatial heterogeneity of the microbiome and metabolome profiles of high-temperature Daqu in the same workshop
10个月前
已完结
Study on the structural characteristics and emulsifying properties of chickpea protein isolate-citrus pectin conjugates prepared by Maillard reaction
10个月前
已完结
Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate
10个月前
已完结
Effect of transglutaminase treatment on the physicochemical properties and structural characteristics of soy protein isolate/konjac glucomannan complex
10个月前
已完结
皖公网安备34019202002308
