Lv4
660 积分 2025-09-22 加入
Core-shell nanofibers electrospun from O/W emulsions stabilized by the mixed monolayer of gelatin-gum Arabic complexes
18天前
已完结
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
18天前
已完结
Current and emerging applications of carrageenan in the food industry
18天前
已完结
Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese
1个月前
已完结
Glycosylation with different saccharides on the gelling, rheological and structural properties of fish gelatin
1个月前
已完结
Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties
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
Effect of variation in basic emulsion structure and polysaccharide content on the physicochemical properties and structure of composite-based emulsion gels as cube fat mimetics
1个月前
已完结
Utilization of polysaccharides to modify salt release and texture of a fresh semi hard model cheese
1个月前
已完结
Chickpea protein isolate-pullulan polysaccharide hydrogel enhances gel performance and saltiness perception in low-salt shrimp surimi gels via controlled sodium release and structural optimization
2个月前
已关闭
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