Lv4
760 积分 2025-08-22 加入
Soy protein isolatesodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
2个月前
已完结
Utilizing ultrasound combined with quinoa protein to improve the texture and rheological properties of Chinese style reduced-salt pork meatballs (lion's head)
6个月前
已完结
Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan
6个月前
已完结
Effect of fat replacement in high internal phase emulsions constructed by high temperature saccharification of grafted proteins on gel properties and flavour profiles of sausages
9个月前
已完结
Apples as a Source of Soluble and Insoluble Dietary Fibers: Effect of Dietary Fibers on Appetite
9个月前
已完结
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