Lv11
50 积分 2025-09-17 加入
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios
8小时前
待确认
Exploring the physical phase behavior of Ulva polysaccharide and soybean isolate protein complexes: the effects of pH and ionic strength on gel properties
22天前
已完结
Alkali-induced Dendrobium officinale polysaccharide-hemp seed protein gels: Insight into structure, molecular interaction mechanisms, and potential as dysphagia food
1个月前
已完结
Alkali-induced Dendrobium officinale polysaccharide-hemp seed protein gels: Insight into structure, molecular interaction mechanisms, and potential as dysphagia food
1个月前
已完结
Effect of different concentrations of kappa‐carrageenan on gelation properties of walnut protein
2个月前
已完结
Quality improvements of buckwheat noodles by Artemisia sphaerocephala Krasch gum: Effects of pre-hydration and addition mode
3个月前
已完结
Quality improvements of buckwheat noodles by Artemisia sphaerocephala Krasch gum: Effects of pre-hydration and addition mode
3个月前
已完结
Anti-Inflammatory and Intestinal Microbiota Modulation Properties of Jinxiang Garlic (Allium sativum L.) Polysaccharides toward Dextran Sodium Sulfate-Induced Colitis
3个月前
已完结
Physicochemical characteristics and in vitro biological activities of polysaccharides derived from raw garlic (Allium sativum L.) bulbs via three-phase partitioning combined with gradient ethanol precipitation method
3个月前
已完结
Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages
3个月前
已完结
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