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40 积分 2026-05-16 加入
Design and structural characterization of edible double network gels based on wheat bran arabinoxylan and pea protein isolate
1个月前
已完结
Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation
1个月前
已完结
Salt reduction strategies with health benefits: an updated review focused on food colloids
1个月前
已完结
Characterization of a novel chickpea protein-pullulan hydrogels that efficiently load and release sodium salts: Microstructures, molecular dynamics, and rheological properties
1个月前
已完结
Use of hydration properties of proteins to understand their functionality and tailor texture of extruded plant‐based meat analogues
1个月前
已完结
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