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1298 积分 2025-09-29 加入
Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan
1个月前
已完结
Oxygen promotes radical-mediated heterogeneous hygrothermal degradation of konjac glucomannan: Molecular structure and influence mechanism
1个月前
已完结
Highly ordered aggregation of soy protein isolate particles for enhanced gel-related properties through konjac glucomannan addition
1个月前
已完结
Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan
2个月前
已完结
properties of konjac glucomannan and its mixed gels with κ-carrageenan: Effect of deacetylation by L-arginine
3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
3个月前
已完结
Lipid and polyphenol removal on the structural, physico-chemical and technological properties of passion fruit epicarp flour
3个月前
已关闭
Impacts of konjac glucomannan on the physicochemical and compositional properties of gluten with different strengths
4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
4个月前
已完结
Heat stability and rheology of high-calorie whey protein emulsion: Effects of calcium ions
4个月前
已完结
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