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40 积分 2025-10-29 加入
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
1天前
待确认
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
1天前
已完结
Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch
1天前
已完结
Combined impact of protein addition and starch fine molecular structures on long-term retrogradation kinetics and in vitro digestibility of rice starch
1天前
已完结
Physical and mechanical properties of alginate based composite gels
1天前
已完结
Construction of starch-flaxseed protein W/O/W emulsion gels as potential dysphagia food: A comparative analysis of starch types and concentrations
1天前
已完结
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
1天前
已完结
Rheological, textural, and water-immobilizing properties of mung bean starch and flaxseed protein composite gels as potential dysphagia food: The effect of Astragalus polysaccharide
1天前
已完结
Processing sequence as a design lever: pectin pre-complexation enhances ultrasound-driven interfacial loading, functionality, and volatile profile of yeast protein
15天前
已完结
Processing sequence as a design lever: pectin pre-complexation enhances ultrasound-driven interfacial loading, functionality, and volatile profile of yeast protein
17天前
已完结
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