Lv11
48 积分 2025-10-31 加入
Development and Evaluation of Ready-to-Eat Extruded Oat Gels as a Dietary Fiber Delivery System
6分钟前
待确认
Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel
22天前
已完结
Fabrication and characterization of xanthan gum-modified silver carp (Hypophthalmichthys molitrix) and grass carp (Ctenopharyngodon idella) soft surimi gels
1个月前
已完结
Systematic analysis of the fundamental quality parameters and identification of key flavor compounds in fermented shrimp sauce from China
4个月前
已完结
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
5个月前
已完结
Characterization and modification of chickpea husk dietary fibers: Potential applications in gummy candy and emulsion-based food products
5个月前
已完结
Effects of soybean dietary fiber on the techno-functional properties of emulsified sausages: An underlying mechanism
5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
5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
5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
6个月前
已完结
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