Lv522
1250 积分 2023-09-20 加入
Effect of pectin on printability and textural properties of potato starch 3D food printing gel during cold storage
1个月前
已完结
Recent research advances in delivery systems based on the assembly of egg white proteins: Designation and applications in the food industry
1个月前
已完结
Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion
1个月前
已关闭
Effects of catechin types found in tea polyphenols on the structural and functional properties of soybean protein isolate–catechin covalent complexes
3个月前
已完结
Study on the interaction and functional properties of Dolichos lablab L. protein-tea polyphenols complexes
3个月前
已完结
Combination and precipitation mechanism of soy protein and tea polyphenols
3个月前
已完结
Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins
3个月前
已完结
Thiolation modification of pectin effectively alleviates the weakening of wheat gluten network caused by natural pectin
3个月前
已完结
Insight into the mechanism of pressure shift freezing on water mobility, microstructure, and rheological properties of grass carp surimi gel
3个月前
已完结
Combined effect of heating temperature and content of pectin on the textural properties, rheology, and 3D printability of potato starch gel
3个月前
已完结
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