Lv31
294 积分 2025-10-30 加入
Valorization of apple pomace: Structural and rheological characterization of low-Methoxyl Pectins extracted with green agents of citric acid/sodium citrate
1小时前
已关闭
Effects of various polysaccharides (alginate, carrageenan, gums, chitosan) and their combination with prebiotic saccharides (resistant starch, lactosucrose, lactulose) on the encapsulation of probiotic bacteria Lactobacillus casei 01 strain
5小时前
已完结
Microencapsulating polymers for probiotics delivery systems: Preparation, characterization, and applications
5小时前
已完结
Oxidized high-amylose starch macrogel as a novel delivery vehicle for probiotic and bioactive substances
8小时前
已完结
Factors influencing the physico-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications—A review
13天前
已完结
Bacterial viability retention in probiotic foods: a review
1个月前
已完结
Comparison of Plant and Microbial Protein Particles Fabricated by Heat-Induced Aggregation or Enzymatic Cross-Linking: Structure, Physicochemical Properties, and Stability
1个月前
已完结
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
2个月前
已完结
The effect and mechanism of resistant starch type and concentration on the digestion and fermentation characteristics of myofibrillar protein gels
2个月前
已完结
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