Lv2
170 积分 2024-07-12 加入
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
2天前
已完结
Preparation, structure characterization and improved thermo-reversible gel properties of covalent conjugation of marine oligosaccharides/salt-soluble pea protein induced by cold plasma treatment
1个月前
已关闭
Facile post-gelation soaking strategy toward low-alkaline konjac glucomannan gels
2个月前
已完结
Calcium alginate-cross-linked deacetylated konjac glucomannan-based double network hydrogels: Construction, characterizations and gelation kinetics
2个月前
已完结
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
2个月前
已完结
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel
2个月前
已完结
Study on the mechanism of protein-polysaccharide complex high viscosity gel and its adhesion in plant meat substitute
2个月前
已完结
Improvement of soybean protein isolate/konjac glucomannan-seaweed polysaccharide-based connective tissue simulants: effects of pH and water mobility on gel structure and gelling mechanism
2个月前
已完结
Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin
2个月前
已完结
Influence of mild oxidation induced through DBD-plasma treatment on the structure and gelling properties of glycinin
2个月前
已完结
皖公网安备34019202002308
