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34 积分 2023-11-21 加入
Texture design for products using food hydrocolloids
9小时前
已完结
A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels
4个月前
已完结
Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration
4个月前
已完结
How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (A review)
4个月前
已完结
Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi
4个月前
已完结
Multi-scale understanding of the effects of the solvent and process on whey protein emulsifying properties: Application to dairy emulsion
4个月前
已关闭
Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products
4个月前
已完结
Influence of pH and ionic strength on the thermal gelation behaviour of pea protein
5个月前
已完结
Pea protein soften surimi gels and improve in vitro digestibility: potential high protein foods for elderly
6个月前
已完结
Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products
6个月前
已关闭
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