Lv11
30 积分 2024-08-14 加入
Nonlinear rheology of high-solids soy protein isolate/gliadin/glutenin blends by large amplitude oscillatory shear: roles of gliadin/glutenin ratio, protein content and temperature
2小时前
已完结
Impact of soluble soybean polysaccharides with different molecular weights on the pasting, gel, and structural properties of potato starch
28天前
已完结
Effect of the molecular weight of a neutral polysaccharide on soy protein gelation
28天前
已完结
Rheological behaviors, structural properties and freeze–thaw stability of normal and waxy genotypes of barley starch: a comparative study with mung bean, potato, and corn starches
3个月前
已完结
Co-encapsulation of collagen peptide and astaxanthin in WG/OG/W double emulsions-filled alginate hydrogel beads: Fabrication, characterization and digestion behaviors
3个月前
已完结
Synergistic interaction of konjac glucomannan and gellan gum investigated by rheology and texture analysis
4个月前
已完结
Gel—sol transition in gellan gum solutions. II. DSC studies on the effects of salts
4个月前
已完结
i-Carrageenan: Molecular structure and packing of polysaccharide double helices in oriented fibres of divalent cation salts
4个月前
已完结
PhospholipidProtein Structured Membrane for Microencapsulation of DHA Oil and Evaluation of Its In Vitro Digestibility: Inspired by Milk Fat Globule Membrane
4个月前
已完结
Stabilization of vitamin C in emulsions of liquid crystalline structures
4个月前
已完结
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