Lv1
30 积分 2025-10-30 加入
Investigation of pectin/starch hydrogel as a carrier for oral delivery of probiotic bacteria
2小时前
已完结
Yeast proteins: The novel and sustainable alternative protein in food applications
7天前
已完结
Development of printable soy protein emulsion gels: Impact of oat bran and inactivated yeast on structure and performance
7天前
已完结
Regulation of tapioca starch 3D printability by yeast protein: Rheological, textural evaluation, and machine learning prediction
7天前
已完结
Role of Plant Proteins in Altering the Physicochemical Characteristics of Wheat Starch–Lauric Acid System
7天前
已完结
Composite structure, physicochemical properties, and in vitro digestibility of an ultra-high pressure-induced acetylated chickpea starch-soy protein isolate complex
23天前
已完结
Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels
1个月前
已完结
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
1个月前
已完结
Soy protein isolate-citrus pectin composite hydrogels induced by TGase and ultrasonic treatment: Potential targeted delivery system for probiotics
1个月前
已完结
Development, characterization and probiotic encapsulating ability of novel Momordica charantia bioactive polysaccharides/whey protein isolate composite gels
1个月前
已完结
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