Lv63
1900 积分 2024-04-30 加入
Improvement of physicochemical properties and quercetin delivery ability of fermentation-induced soy protein isolate emulsion gel processed by ultrasound
5小时前
已完结
Composite starch/fermented protein emulsion gels for plant-based cheese applications
2天前
已完结
Antioxidation and antiglycation of polysaccharides from Misgurnus anguillicaudatus
1个月前
已完结
Structural identification and sulfated modification of an antiglycation Dendrobium huoshanense polysaccharide
1个月前
已完结
Effect of date palm (Phoenix dactylifera L.) spikelets extract on the physicochemical and microbial properties of set-type yogurt during cold storage
1个月前
已完结
Influence of corn resistant starches type III on the rheology, structure, and viable counts of set yogurt
1个月前
已完结
Insights into the potential mechanism of liquid nitrogen spray freezing's influence on volatile compounds in surimi gels with different cross-linking degrees: Focus on oxidation, protein structure, intermolecular force and free amino acid alterations
1个月前
已完结
Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling
1个月前
已完结
Rheological Properties of Yogurt: Effects of Ingredients, Processing and Handling
1个月前
已完结
Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect
1个月前
已完结
皖公网安备34019202002308
