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30 积分 2025-10-31 加入
Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties
12天前
已完结
Influence of soybean dietary fiber with varying particle sizes and transglutaminase on soy protein isolate gel
12天前
已完结
Comparative analysis of soluble and insoluble dietary fiber on improving the gelation performance and fishy odors of silver carp surimi
20天前
已完结
Prebiotic Gels as the Cradle of Life
20天前
已完结
Effects of different soluble dietary fibers on oil encapsulation: Comparison of emulsion and microcapsule properties
24天前
已完结
Effect of different anionic polysaccharides on whey protein's S/O/W bilayer emulsions containing EGCG: Molecular interaction and stability under various environmental stresses
2个月前
已完结
W/O/W emulsions stabilized with whey protein concentrate and pectin: Effects on storage, pasteurization, and gastrointestinal viability of Lacticaseibacillus rhamnosus
2个月前
已完结
The potential of protein-polysaccharide-based O/W and W/O emulsion gels strengthened by solid fat crystallization as realistic fat analogs
2个月前
已完结
Microfluidic programming of multi-core double emulsions locked by cyclodextrin
4个月前
已关闭
Physicochemical and digestion properties of fish oil and anthocyanins co-encapsulated W/O/W emulsion reinforced with alginate
4个月前
已完结
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