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30 积分 2022-05-17 加入
Enhancing pork meat batter with curdlan gum-guar gum composite microgels: Impact of fat replacer on gel properties, water distribution, and sensory perception
2个月前
已完结
Study On The Extraction Of Ganoderma Lucidum Polysaccharides By Response Surface Analysis Two-phase Aqueous Extraction
6个月前
已关闭
Effect of aqueous extraction method on total water-soluble polysaccharides content and phytochemical properties of white oyster mushroom (Pleurotus ostreatus)
6个月前
已完结
Study On The Extraction Of Ganoderma Lucidum Polysaccharides By Response Surface Analysis Two-phase Aqueous Extraction
6个月前
已关闭
Diatom-Derived Biochemicals: An In-Depth Analysis of Polysaccharides, Extraction Methodologies, and Diverse Applications
6个月前
已完结
Characterization of the exopolysaccharide produced by Pediococcus acidilactici S1 and its effect on the gel properties of fat substitute meat mince
6个月前
已完结
Effects of exopolysaccharide by Pediococcus acidilactici S1 on the gelation properties and microstructure of porcine myofibrillar protein
8个月前
已完结
Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties
8个月前
已完结
Thermo-reversible/thermo-irreversible curdlan enhanced rheological behaviours and gelling properties of meat batters containing transglutaminase before and after thermal treatment
8个月前
已完结
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