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28 积分 2023-03-31 加入
Feasibility analysis on the application of the Maillard reaction in developing Lentinula edodes umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products
2个月前
已完结
Aroma compounds retention and release from protein-polysaccharide-based bilayer emulsion gels: A thermodynamic and kinetic study
2个月前
已完结
Sodium caseinate‑sodium alginate binary complex stabilized W1/O/W2 emulsion gels loaded with proanthocyanidins from Aronia melanocarpa (Michx.) Elliott: Formation, structure, stability, in vitro gastrointestinal digestion
2个月前
已完结
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
2个月前
已完结
SAFE-GC-O-MS and descriptive sensory analysis were used to reveal the chemical sensory characteristics of sesame paste (tahini) at different storage stages
2个月前
已完结
The Current Situation of Pea Protein and Its Application in the Food Industry
3个月前
已完结
Heat-Induced Gelation of Pea Legumin: Comparison with Soybean Glycinin
4个月前
已完结
Evaluation of gels made with different commercial pea protein isolate: Rheological, structural and functional properties
4个月前
已完结
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