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48 积分 2026-07-01 加入
Effect of temperature on the rheological, textural, and sensory properties of butters from New Zealand market
21小时前
待确认
Effects of enzymolysis method on the preparation of peptides from wheat flour
1个月前
已完结
Emulsifying properties of different soy hull pectin polysaccharides and application in mayonnaise
1个月前
已完结
Destruction of hydrogen bonding and electrostatic interaction in soy hull polysaccharide: Effect on emulsion stability
2个月前
已完结
Structural properties and bioactivities of pectic polysaccharides isolated from soybean hulls
2个月前
已完结
Effect of extraction method on the chemical profiles and bioactivities of soybean hull polysaccharides
2个月前
已完结
Structural properties and bioactivities of pectic polysaccharides isolated from soybean hulls
2个月前
已完结
Composition, morphology, interfacial rheology and emulsifying ability of soy hull polysaccharides extracted with ammonium oxalate and sodium citrate as extractants
2个月前
已完结
Soybean hull polysaccharides affect the physicochemical properties and lactic acid bacteria proliferation in plant‐based yogurt
2个月前
已完结
Stabilization mechanism and rheological properties of low pH-induced high internal phase emulsions by soy hull polysaccharides
2个月前
已完结
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