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22 积分 2025-10-31 加入
Systematic analysis of the fundamental quality parameters and identification of key flavor compounds in fermented shrimp sauce from China
25天前
已完结
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
1个月前
已完结
Characterization and modification of chickpea husk dietary fibers: Potential applications in gummy candy and emulsion-based food products
1个月前
已完结
Effects of soybean dietary fiber on the techno-functional properties of emulsified sausages: An underlying mechanism
1个月前
已完结
Micronization of defatted rice bran dietary fiber and its particle size effect on the structure and physicochemical properties of myofibrillar proteins
2个月前
已完结
Micronization of defatted rice bran dietary fiber and its particle size effect on the structure and physicochemical properties of myofibrillar proteins
2个月前
已完结
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
3个月前
已完结
Physicochemical and functional properties of pomelo Peel-derived dietary fibers: Implications for gel network formation in surimi products
3个月前
已完结
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
4个月前
已完结
Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel
4个月前
已完结
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