Lv1
14 积分 2024-11-07 加入
Collagen Structure and Stability
25天前
已完结
Relevance of Protein–Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods
1个月前
已完结
Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
2个月前
已完结
Progressive structural changes of microbial transglutaminase modified fish gelatin during gastric digestion
7个月前
已完结
Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions
7个月前
已完结
Co-assembly of ι-, κ-, and λ-carrageenan with fish gelatin: Modulating physicochemical and gelling properties
7个月前
已完结
Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
8个月前
已完结
Gelation of soybean protein and polysaccharides delays digestion
9个月前
已完结
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes
9个月前
已完结
Regulated release of anthocyanins via gelatin/pectin composite gels in simulated digestion
10个月前
已完结
皖公网安备34019202002308
