Lv23
150 积分 2025-10-30 加入
Bacterial viability retention in probiotic foods: a review
1小时前
待确认
Comparison of Plant and Microbial Protein Particles Fabricated by Heat-Induced Aggregation or Enzymatic Cross-Linking: Structure, Physicochemical Properties, and Stability
2天前
已完结
Rheological and microstructural characteristics of lentil starch–lentil protein composite pastes and gels
1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
1个月前
已完结
Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel
1个月前
已完结
Assembly of soy protein-corn starch composite gels by thermal induction: Structure, and properties
1个月前
已完结
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
1个月前
已完结
Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel
1个月前
已完结
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
1个月前
已完结
The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system
1个月前
已完结
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