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60 积分 2024-12-27 加入
Ultrasound treatment improved the physicochemical characteristics of cod protein and enhanced the stability of oil-in-water emulsion
2个月前
已完结
Effects of ultrasound treatment on physicochemical and emulsifying properties of whey proteins pre- and post-thermal aggregation
2个月前
已完结
Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion
2个月前
已完结
Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
3个月前
已完结
Linking rheology and printability of a multicomponent gel system of carrageenan-xanthan-starch in extrusion based additive manufacturing
4个月前
已完结
Interactions and phase behaviors in mixed solutions of κ-carrageenan and myofibrillar protein extracted from Alaska Pollock surimi
4个月前
已完结
Formation of chitosan nanoparticles to encapsulate krill oil ( Euphausia superba ) for application as a dietary supplement
5个月前
已完结
Relationships between shear rheology and sensory attributes of hydrocolloid-thickened fluids designed to compensate for impair- ments in oral manipulation and swallowing
5个月前
已完结
Polysaccharide-dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods
5个月前
已完结
Meat texture modification for dysphagia management and application of hydrocolloids: A review
5个月前
已完结
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