Lv1
50 积分 2026-06-23 加入
Kinetics of acid hydrolysis of k-Carrageenan by in situ rheological follow-up
1个月前
已完结
Rheological and textural characterization of lentil protein isolate- κ-carrageenan emulsion gels: Insights into coagulant-driven protein gelation
1个月前
已完结
From the seaweeds’ carrageenan composition to the hybrid carrageenans’ hydrogel elasticity: identification of a relationship based on the content in iota-carrageenan
1个月前
已完结
Dough surface viscosity during resting process: Effects of water migration and gluten network dynamics
1个月前
已完结
Synergism between yellow mustard gum and κ-carrageenan studied by structural and rheological methods
1个月前
已完结
Structure, rheology, and 3D printing of salt-induced κ-carrageenan gels
1个月前
已完结
Modulating Protein–Starch Interactions for Microstructure and Rheology of Soft‐Textured Dysphagia Foods—A Review
2个月前
已完结
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