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84 积分 2024-03-13 加入
Shear-reversible and super-thickening starch Janus particles
17小时前
已完结
Combined effect of acidification temperature and different acids on microstructure and textural properties of heat and acid-induced milk gels
13天前
已完结
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
22天前
已完结
The impact of κ-carrageenan on the pea protein gelation by high pressure processing and the gelling mechanisms study
22天前
已完结
Characteristics of the bulk hydrogels made of the citric acid cross-linked whey protein microgels
24天前
已完结
The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces
25天前
已完结
The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution
25天前
已完结
Reinforcement of heat-set whey protein gels using whey protein nanofibers: Impact of nanofiber morphology and pH values
26天前
已完结
Nonthermal gelation of whey proteins induced by organic acids
26天前
已完结
Whey protein gelation induced by enzymatic hydrolysis and heat treatment: Comparison of creep and recovery behavior
26天前
已完结
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