Lv5
808 积分 2025-09-29 加入
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
3天前
已完结
Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan
27天前
已完结
properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine
1个月前
已完结
Comparative analysis of thermal, structural and rheological properties of protein isolates and kernel flour from Australian sweet lupin varieties using soy as a reference
1个月前
已完结
Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour
1个月前
已关闭
Impacts of konjac glucomannan on the physicochemical and compositional properties of gluten with different strengths
2个月前
已完结
Preparation and characterization of fish-derived protein gel as a potential dysphagia food: Co-mingling effects of inulin and konjac glucomannan mixtures
2个月前
已完结
Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions
2个月前
已完结
The Science of Ice Cream Meltdown and Structural Collapse: A Comprehensive Review
2个月前
已完结
The influence of different drying methods on the molecular structure and digestive resistance of type 3 resistant starch (RS3)
2个月前
已完结
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