Lv12
54 积分 2024-10-14 加入
Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends
1小时前
待确认
Modification of plant proteins for improved functionality: A review
5天前
已完结
Microbial Pigments as Vegan Colors for Food and Pharmaceuticals: A Sustainable Approach
8天前
已完结
A novel emulsifier for Pickering emulsion composed of whey protein and OSA-pectin loaded with Monascus pigments
10天前
已完结
Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion
10天前
已完结
Physicochemical properties, microstructure, and storage stability of Pulicaria jaubertii extract microencapsulated with different protein biopolymers and gum arabic as wall materials
10天前
已完结
Microencapsulation optimization of natural anthocyanins with maltodextrin, gum Arabic and gelatin
13天前
已完结
Effect of insoluble dietary fiber on printing properties and molecular interactions of 3D-printed soy protein isolate-wheat gluten plant-based meats
20天前
已完结
Alternatives to Those Artificial FD&C Food Colorants
1个月前
已完结
Increased thermal stability of anthocyanins at pH 4.0 by guar gum in aqueous dispersions and in double emulsions W/O/W
1个月前
已完结
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