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Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition
4个月前
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Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan
4个月前
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Cryoprotective role of Lactiplantibacillus plantarum fermented buckwheat-adzuki sourdough in enhancing the freezing stability and quality of frozen dough
4个月前
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Flammulina velutipes Polysaccharides as an Alternative Cryoprotectant for Frozen Shrimp
4个月前
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