Lv11
70 积分 2025-09-17 加入
Effect of different concentrations of kappa-carrageenan on gelation properties of walnut protein
10小时前
待确认
Modulating hydrated wheat gluten network structure with different types of polysaccharides: unraveling interaction mechanisms
20天前
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
27天前
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
1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
1个月前
已关闭
Synergistic effects of soybean hull polysaccharide concentration and pH on the formation and functional properties of soy protein isolate gels
1个月前
已完结
Emulsification properties of garlic aqueous extract
1个月前
已完结
Higher Bioaccessibility of Iron and Zinc from Food Grains in the Presence of Garlic and Onion
1个月前
已完结
Bioactive polysaccharides and oligosaccharides from garlic ( Allium sativum L.): Production, physicochemical and biological properties, and structure–function relationships
1个月前
已完结
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
已关闭
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