Lv11
34 积分 2023-11-06 加入
The linear/nonlinear rheological behaviors of Pickering emulsion stabilized by Zein and Xanthan gum: Effect of interfacial assembly strategies
7小时前
待确认
Dysphagia-Oriented Non-Newtonian Flow Analysis of Mayonnaise on Different Timescales Using Large Amplitude Oscillatory Shear (LAOS) Models
7小时前
已完结
Effect of pulsed magnetic field on the rheological properties, structure, quality attributes of rice starch gel
9小时前
已完结
Improving the rheological and tribological properties of emulsion-filled gel by ultrasound-assisted cross-linked myofibrillar protein emulsion: Insight into the simulation of oral processing
3天前
已完结
Co-stabilization effects of gluten/carrageenan to the over-heated myofibrillar protein: Inhibit the undesirable gel weakening and protein over-aggregations
12天前
已完结
Powder-level mechanisms of soy protein isolate functional deterioration during storage: The interplay of aggregation and oxidative stress
14天前
已完结
Age-related changes in oxidized proteins
19天前
已完结
Analysis for disulfide bonds in peptides and proteins
19天前
已完结
Cyclodextrin induces synergistic cryoprotection with carrageenan oligosaccharide against myofibrillar protein denaturation during fluctuated frozen storage
20天前
已完结
Deep learning based multimodal emotion recognition using model-level fusion of audio–visual modalities
29天前
已完结
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