Lv4
412 积分 2024-11-05 加入
Antioxidant and antibacterial activities of chitosan/pullulan sustained-release coatings loaded with carvacrol microcapsules, and their application in fresh-cut green bell pepper preservation
1个月前
已完结
Effect of trehalose, precooking and reheating treatment on the textural and flavor qualities of frozen Chinese shrimp (Fenneropenaeus chinensis)
2个月前
已完结
Preparation of Soybean Fiber/Sodium Alginate Microgel and Its Application in Low-Fat Yogurt
2个月前
已完结
Corrigendum to ‘regulation of corn starch on the properties of tremella polysaccharide-egg white protein-orange juice composite gel and its application in 3D printing’ [food chemistry: X 27 (2025) 102382]
2个月前
已完结
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate
2个月前
已关闭
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
2个月前
已完结
A novel strategy of dysphagia-oriented matrices bovine tendon collagen-cassava starch composite gels
2个月前
已完结
Dysphagia food: Impact of soy protein isolate (SPI) addition on textural, physicochemical and microstructural properties of peach complex gels
2个月前
已完结
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel
2个月前
已完结
Effect of chitosan-alginate encapsulation with inulin on survival of Lactobacillus rhamnosus GG during apple juice storage and under simulated gastrointestinal conditions
4个月前
已完结
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