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46 积分 2024-06-13 加入
Multidimensional proteomic, lipidomic, and sensory evaluation of reduced-fat Kashar cheese enriched with buttermilk powder as a protein-based fat replacer
26天前
已完结
Enhancing the properties of Pleurotus ostreatus protein-konjac glucomannan gels through pH regulation: Gel formation mechanism and application in low-fat cheese sticks
27天前
已完结
Impact of Basil seed gum-stabilized grape seed oil emulsion as a fat replacer on the rheological, textural, and sensory properties of reduced -fat cheese during storage
27天前
已完结
Multidimensional proteomic, lipidomic, and sensory evaluation of reduced-fat Kashar cheese enriched with buttermilk powder as a protein-based fat replacer
27天前
已完结
The effect of emulsified soybean oil gel as pork fat replacement on the quality characteristics of Frankfurter sausage
1个月前
已完结
The effect of preparation temperature and composition on bigel performance as fat replacers
1个月前
已完结
Effect of fat replacement by inulin on the physicochemical properties and sensory attributes of low-fat margarine
1个月前
已完结
Development of a stable low-fat yogurt gel using functionality of psyllium ( Plantago ovata Forsk) husk gum
1个月前
已完结
Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels
1个月前
已完结
Calcium-aided fabrication of pea protein hydrogels with filler emulsion particles coated by pH12-shifting and ultrasound treated protein
1个月前
已完结
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