Lv3
244 积分 2023-09-21 加入
A symbiotic filamentous gut fungus ameliorates MASH via a secondary metabolite–CerS6–ceramide axis
7天前
已完结
Adjustment of the structural and functional properties of okara protein by acid precipitation
10天前
已关闭
Improvement of emulsifying and loading properties of whey protein isolate via ultrasound-assisted alkali pretreatment and carboxymethyl cellulose interaction
10天前
已完结
Formation of cross-linked lysinoalanine in soy protein isolate: Synergy between hot-alkali and pH-shift treatments
10天前
已完结
Impact of high-soluble modified wheat gluten as an emulsifier on the structure and quality of ice cream
15天前
已完结
Development of a plant-based whipped cream using wheat gliadin colloid particles as a substitute for sodium caseinate: whipping performance, physical characteristics and oral friction behaviour
15天前
已完结
Application of different hydrocolloids as fat replacer in low-fat dairy products: Ice cream, yogurt and cheese
15天前
已完结
Impact of soy protein dispersibility on the structural and sensory properties of fat-free ice cream
15天前
已完结
Amyloid protein fibrils serve as an ice recrystallization inhibitor for ice cream
16天前
已完结
Synergistic effect of dextran and ergosterol: A venue for fabricating a water-in-oil Pickering emulsion gel as a solid fat substitute in cream cheese
16天前
已完结
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