Lv12
18 积分 2025-03-24 加入
Effect of high acyl gellan gum and pH on the structural and foaming properties of heated whey protein suspensions
4小时前
待确认
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
7小时前
已完结
Mechanism of sucrose improving the mechanical characteristics of foams stabilized by soy protein isolate/gellan gum/guar gum ternary complex
8小时前
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
8小时前
已完结
Food matrix impact on rheological and digestive properties of protein-enriched and texture-modified mushroom creams
1个月前
已完结
Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
1个月前
已完结
Development of a plant-based whipped cream using wheat gliadin colloid particles as a substitute for sodium caseinate: whipping performance, physical characteristics and oral friction behaviour
1个月前
已完结
Structure and solution properties of sodium car☐ymethyl cellulose
6个月前
已完结
Some rheological properties of sodium carboxymethylcellulose solutions and gels
6个月前
已完结
Temperature and Concentration Dependent Viscosity of Microcrystalline Cellulose in Water
6个月前
已关闭
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