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Determination of kinetic and thermodynamic parameters of food hydrocolloids/water interactions by means of thermal analysis and viscometry
13天前
已完结
Microalgal exopolysaccharides as emerging food hydrocolloids: Structure–Rheology relationships, bioactivity, and industrial potential
14天前
已完结
Hydrocolloid–small-molecule interactomics in food systems: Linking binding, phase behavior, rheology, flavor release, and bioaccessibility
14天前
已完结
Synergistic mechanism between xanthan gum and locust bean gum: a perspective from hydrogen bonding, electrostatic, and hydrophobic interactions
14天前
已完结
Thermoreversible gelation and viscoelasticity of κ-carrageenan hydrogels
14天前
已完结
Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel
15天前
已完结
Effect of monovalent cations on calcium-induced assemblies of kappa carrageenan
15天前
已完结
Effect of calcium chloride on heat-induced Mesona chinensis polysaccharide-whey protein isolation gels: Gel properties and interactions
15天前
已完结
Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products
16天前
已完结
Underlying the enhancement mechanism of emulsion stability in myofibrillar protein emulsions by κ-carrageenan based on interfacial adsorption kinetics and interfacial proteins conformation
16天前
已完结
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