Lv4
422 积分 2025-10-09 加入
Effect of pea milk preparation on the quality of non-dairy yoghurts
5天前
已完结
Soluble soybean polysaccharide-zinc chelate: physicochemical, biological, capsule characterization
12天前
已完结
Heat-induced aggregation and gelation of rapeseed proteins
16天前
已完结
Dual regulatory strategy for improving the textural properties of mung bean protein isolate gels: Synergistic effects of Naematelia aurantialba polysaccharides and microbial transglutaminase
16天前
已关闭
Synergistic modification of soy protein isolate gel properties by resonance acoustic mixing and konjac glucomannan: Insight into structural regulation and functional enhancement
16天前
已关闭
Influence of different galactomannans on the rheological properties and structure of soy protein gel
25天前
已完结
Dose-dependent modulation of sodium ion-induced soy protein isolate gelation by blueberry pomace polysaccharides: Mechanistic insights and network reinforcement
25天前
已关闭
Improving the emulsification characteristics of rapeseed protein isolate by ultrasonication assisted pH shift treatment
1个月前
已完结
Effect of pea milk preparation on the quality of non-dairy yoghurts
1个月前
已完结
Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations
1个月前
已完结
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