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20 积分 2024-07-16 加入
Tertiary and quaternary structure in aqueous polysaccharide systems which model cell wall cohesion: Reversible changes in conformation and association of agarose, carrageenan and galactomannans
2天前
已完结
Natural polysaccharides mediated “low-molecular-bridging" network in fermented soybean protein gels: Interaction, microstructure, and rheological properties
5天前
已完结
Encapsulation of Bifidobacterium bifidum into a pH-sensitive alginate-pectin gel system using 3D food printing: Enhanced viability and targeted release
5天前
已完结
Bread Staling: Changes During Storage Caused by the Addition of Calcium Salts and Inulin to Wheat Flour
6个月前
已完结
Instrumental texture assessment of IDDSI texture levels for dysphagia management. Part 2: Texture modified foods
7个月前
已完结
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type
10个月前
已完结
Formulation and characterization of 3D printed chickpea protein isolate-mixed cereal dysphagia diet
10个月前
已完结
Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing
10个月前
已完结
pH‐shifting alters textural, thermal, and microstructural properties of mung bean starch–flaxseed protein composite gels
1年前
已完结
Influence of micronutrients on rheological characteristics and bread-making quality of flour
1年前
已完结
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