Lv6
2660 积分 2023-07-04 加入
Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
2小时前
待确认
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
3小时前
待确认
Comparative analysis of cooking methods on nutritional composition and eating quality of peanut sprouts
2天前
已完结
Optimizing the formation of myosin/high-density lipoprotein composite gels: PH-dependent effects on heat-induced aggregation
7天前
已完结
Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
10天前
已完结
Effects of sucrose and urea on soy hull pectic polysaccharide gel induced by d-glucono-1,5-lactone
28天前
已完结
Storage stability and interfacial rheology analysis of high-internal-phase emulsions stabilized by soy hull polysaccharide
29天前
已完结
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
29天前
已完结
Effect of microwave‐assisted acid extraction on the physicochemical properties and structure of soy hull polysaccharides
29天前
已完结
The mechanism of improved myosin gel properties by low dose rosmarinic acid addition during gel formation
29天前
已完结
皖公网安备34019202002308
