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24 积分 2024-11-07 加入
Relevance of Protein–Polysaccharide Interactions on Nutritional Quality and Gastrointestinal Digestion of Protein-Based Foods
8天前
已完结
Addition of κ-carrageenan increases the strength and chewiness of gelatin-based composite gel
1个月前
已完结
Progressive structural changes of microbial transglutaminase modified fish gelatin during gastric digestion
6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
6个月前
已完结
Co-assembly of ι-, κ-, and λ-carrageenan with fish gelatin: Modulating physicochemical and gelling properties
6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
7个月前
已完结
Gelation of soybean protein and polysaccharides delays digestion
8个月前
已完结
Gelatin bloom values affects the starch molecular structure changes and digestibility of resulting wheat starch/gelatin complexes
8个月前
已完结
Regulated release of anthocyanins via gelatin/pectin composite gels in simulated digestion
8个月前
已完结
不同改性技术对鱼明胶凝胶性能和结构特征的影响
9个月前
已完结
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