Lv333
290 积分 2025-09-05 加入
Formation of K+-induced composite hydrogels from goat milk casein and apple polysaccharide: Structural reinforcement, water redistribution, and sodium reduction
6天前
已完结
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
6天前
已完结
Cold-set gelation of whey proteins: Principles, mechanisms, and food applications
6天前
已完结
Cold-set gelation of whey proteins: Principles, mechanisms, and food applications
8天前
已关闭
Inhomogeneous salt distribution in whey protein isolate-chitosan coacervates: Preparation, structure, formation mechanism, and diffusion in mucin
14天前
已完结
Morphology, surface characteristics and tribological properties of whey protein/chitosan composite particles and their fat replacing effect in O/W emulsion
14天前
已完结
Establishment of a stable complex formed from whey protein isolate and chitosan and its stability under environmental stresses
14天前
已完结
Novel binary grafted chitosan nanocarrier for sustained release of curcumin
17天前
已完结
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
1个月前
已完结
Food Gels Based on Polysaccharide and Protein: Preparation, Formation Mechanisms, and Delivery of Bioactive Substances
1个月前
已完结
皖公网安备34019202002308
