Lv2
118 积分 2025-03-24 加入
Enhanced stability of bovine bone broth via xanthan gum and guar gum synergy: A multiscale analysis from molecular interactions to macroscopic structure
11天前
已关闭
Improvement of casein / κ-carrageenan composite gel properties: Role of locust bean gum concentration
20天前
已完结
Complexation of locust bean gum and κ-carrageenan microgels, from aqueous phase to oil-water interface
21天前
已完结
Synergistic effects of κ-Carrageenan—Polysaccharide blends on the rheology and microstructure of whipped cream
1个月前
已完结
WITHDRAWN: Effects of MCC to CMC ratios on room temperature-storage stabilities and whipping capabilities of whipping creams
1个月前
已关闭
Synergistic effects of microcrystalline cellulose and xanthan gum on the stability of milk fat-based UHT whipping cream
1个月前
已完结
Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions
1个月前
已完结
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
1个月前
已完结
Mechanism of sucrose improving the mechanical characteristics of foams stabilized by soy protein isolate/gellan gum/guar gum ternary complex
1个月前
已完结
Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate
1个月前
已完结
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