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8 积分 2025-04-22 加入
Effects of different charged polysaccharides on the gelation properties and in vitro digestibility of potato protein gel: Insight into underlying mechanisms
2个月前
已完结
Preparation of the sodium salt of high acyl gellan and characterization of its structure, thermal and rheological behaviors
8个月前
已完结
Biopolymer-based emulsion gels as fat replacers: A review of their design, fabrication, and applications
11个月前
已完结
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
11个月前
已完结
Co-delivery of curcumin and piperine in zein-carrageenan core-shell nanoparticles: Formation, structure, stability and in vitro gastrointestinal digestion
11个月前
已完结
Effects of Na+ on the cold gelation between a low-methoxyl pectin extracted from Premna microphylla turcz and soy protein isolate
11个月前
已完结
Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure
11个月前
已完结
Improved thermal gelation of oat protein with the formation of controlled phase-separated networks using dextrin and carrageenan polysaccharides
1年前
已完结
Effect of salt ions on mixed gels of wheat gluten protein and potato isolate protein
1年前
已完结
Optimizing 3D Food Printing inks: The Impact of Polysaccharides on Camellia Seed Protein Emulsion Gels
1年前
已完结
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