Lv6
3010 积分 2022-10-04 加入
Ultrasound-assisted deep eutectic solvent extraction of green, high-efficient, and high-bioactive polysaccharides from Glycyrrhiza uralensis
25天前
已完结
Comprehensive review of dysphagia and technological advances in dysphagia food
1个月前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
1个月前
已完结
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
1个月前
已完结
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
1个月前
已完结
Fabrication of Rubus chingii Hu ellagitannins-loaded W/O/W double emulsion gels stabilized by WPI/pectin complexes: Physicochemical properties, digestion characteristics, and transformation of ellagitannins
1个月前
已完结
Phycocyanin-loaded W1/O/W2 double emulsion-filled sodium alginate gel beads reinforced by chitosan for enhanced stability and sustained release performance
1个月前
已完结
Double network emulsion gel from sheepskin collagen and chitosan as a novel fat replacer in low-fat lamb patties
1个月前
已完结
Formation, structure and properties of the starch-polyphenol inclusion complex: A review
2个月前
已完结
Research progress on the regulation of starch-polyphenol interactions in food processing
2个月前
已完结
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