Lv21
166 积分 2024-03-12 加入
Gel properties of acid-induced gels obtained at room temperature and based on common bean proteins and xanthan gum
4小时前
已完结
Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths
5小时前
已完结
Development of double network gels based on soy protein isolate and sugar beet pectin induced by thermal treatment and laccase catalysis
9天前
已完结
Mechanical properties of acid sodium caseinate-κ-carrageenan gels: effect of co-solute addition
10天前
已完结
Influence of Soybean Dietary Fiber on the properties of Konjac Glucomannan/κ-Carrageenan Corn Oil Composite Gel
10天前
已完结
Chickpea flour and soy protein isolate interacted with κ-carrageenan via electrostatic interactions to form egg omelets analogue
13天前
已完结
Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition
21天前
已完结
Characteristics of soy protein isolate gel induced by glucono-δ-lactone: Effects of the protein concentration during preheating
24天前
已完结
The effects of lotus root amylopectin on the formation of whey protein isolate gels
24天前
已完结
Effect of ultrasonic-ionic liquid pretreatment on the hydrolysis degree and antigenicity of enzymatic hydrolysates from whey protein
28天前
已完结
皖公网安备34019202002308
