Lv4
760 积分 2025-08-22 加入
Effect of two-stage low-temperature tempering process assisted by electrostatic field application on phys
1个月前
已完结
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
5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)
8个月前
已完结
Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan
9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
11个月前
已完结
Apples as a Source of Soluble and Insoluble Dietary Fibers: Effect of Dietary Fibers on Appetite
11个月前
已完结
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