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68 积分 2025-09-17 加入
Development of high protein 3D printed dysphagia salmon analogs based on walnut protein-egg white protein emulsion gels
1天前
待确认
Composite gels prepared from pea protein isolate and Ficus awkeotsang makino pectin: Spontaneous gelation behavior, microstructures, and formation mechanism
2个月前
已完结
Collagens for surimi gel fortification: Type-dependent effects and the difference between type I and type II
2个月前
已完结
Characterization and interaction mechanism of composite hydrogels based on chia seed gum and fish gelatin
2个月前
已完结
Heat-induced gelation properties of faba bean protein isolate at acidic condition: Impact of high methoxyl pectin and sucrose
3个月前
已完结
Effect of different concentrations of kappa-carrageenan on gelation properties of walnut protein
3个月前
已完结
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
3个月前
已完结
Enhancing the properties of Pleurotus ostreatus protein-konjac glucomannan gels through pH regulation: Gel formation mechanism and application in low-fat cheese sticks
4个月前
已完结
Enhancing the properties of Pleurotus ostreatus protein-konjac glucomannan gels through pH regulation: Gel formation mechanism and application in low-fat cheese sticks
4个月前
已完结
Synergistic effects of soybean hull polysaccharide concentration and pH on the formation and functional properties of soy protein isolate gels
4个月前
已关闭
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