Lv4
418 积分 2024-07-16 加入
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions
16天前
已完结
Dysphagia-Oriented Non-Newtonian Flow Analysis of Mayonnaise on Different Timescales Using Large Amplitude Oscillatory Shear (LAOS) Models
16天前
已完结
Nonlinear rheology of high-solids soy protein isolate/gliadin/glutenin blends by large amplitude oscillatory shear: roles of gliadin/glutenin ratio, protein content and temperature
16天前
已完结
Time-resolved rheology of soy protein isolate blends with glutenin and gliadin under large amplitude oscillatory shear
16天前
已完结
Construction of scallop male gonad hydrolysates/soy protein isolates binary gels as potential dysphagia food: From nonlinear rheological properties to microstructure
16天前
已完结
Rheology of Pickering vs. non-Pickering high internal phase emulsions stabilized by morphology-tunable tannic acid-chitosan complex
16天前
已完结
Calcium tunes snail mucus-based materials to multiple functions
16天前
已完结
Interaction between apple pectin of varying molecular weights and wheat starch: Regulation and mechanism of physicochemical properties
1个月前
已完结
Characterization of the soybean oil body interface: Revealing the mechanism of changes in the interfacial protein composition, structure, and function of oil bodies extracted under different denaturation conditions
1个月前
已完结
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