Lv21
148 积分 2025-03-24 加入
Rheology and interactions of whey protein isolate with galactomannans
4天前
已完结
Influence of different galactomannans on the rheological properties and structure of soy protein gel
4天前
已完结
Hydrogel formulation based on galactomannan from residual spent coffee ground confers bioactivities and viscosifying properties in milkshake
4天前
已完结
Influence of different galactomannans on the rheological properties and structure of soy protein gel
9天前
已完结
Galactomannans from Chemical Insights to Multifaceted Applications: A Review
13天前
已完结
Modification of mechanical, rheological and structural properties of agar hydrogel using xanthan and locust bean gum
22天前
已完结
Corrigendum: Interaction of xanthan gums with galacto- and glucomannans. Part II: Heat induced synergistic gelation mechanism and their interaction with salt (2020 J. Phys. Mater. 3 034014)
26天前
已完结
Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocidad de cizalla y la relación de concentraciones en la sinergia viscosa. Aplicación a mezclas de xantana-garrofín-CMCNa
27天前
已完结
Influence of dispersion media on the rheology and oral tribology of the konjac glucomannan/xanthan gum thickener
27天前
已完结
Konjac glucomannan/xanthan synergistic interaction gel: Effect of the fine structure of xanthan on enthalpy driven assembly behavior and gel strength
28天前
已完结
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