Lv41
516 积分 2025-09-15 加入
Binary Pea Protein–Psyllium Hydrogel: Insights into the Influence of pH and Ionic Strength on the Physical Stability and Mechanical Characteristics
1个月前
已完结
Assessment of the Physicochemical and Textural Properties of Food Hydrogels Obtained Using Pea Protein and Gellan Gum
1个月前
已完结
Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI
1个月前
已完结
Physicochemical modulation and clinical validation of dysphagia-specific foods: a review and outlook toward precision nutrition
1个月前
已完结
Purification and structural characterization of Chinese yam polysaccharide and its activities
3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
3个月前
已完结
Reduction of soy protein allergen content in soymilk by protein-polysaccharide nanoparticle complexation
3个月前
已完结
Tailoring plant protein-polysaccharide emulsions: Unveiling mechanisms from structure to function for advanced food systems
3个月前
已完结
Optimizing 3D food printing inks: The impact of polysaccharides on Camellia seed protein emulsion gels
3个月前
已完结
Hydrocolloid mediated reconstruction and functionality of tapioca starch–yeast protein emulsion-filled gels: Toward β-carotene delivery and dysphagia-friendly foods of 3D printing
3个月前
已完结
皖公网安备34019202002308
