Lv5
860 积分 2023-08-30 加入
Synergistic improvement of quinoa protein heat-induced gel properties treated by high-intensity ultrasound combined with transglutaminase
2天前
已完结
Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour
1个月前
已完结
Investigation of 3D printing product of powder-based white mushroom incorporated with soybean protein isolate as dysphagia diet
1个月前
已完结
Fabrication and emulsifying properties of non-covalent complexes between soy protein isolate fibrils and soy soluble polysaccharides
1个月前
已完结
Effect of soy protein subunit composition and processing conditions on stability and particle size distribution of soymilk
1个月前
已完结
Rheological and structural study of electrostatic cross-linked xanthan gum hydrogels induced by β-lactoglobulin
1个月前
已完结
Structural Changes in Xanthan Gum Solutions During Steam Sterilization for Sterile Preparations
1个月前
已完结
Fluorescence Analytical Techniques for Sensing Tryptophan in Food and Biological Samples: Mechanisms, Applications, and Challenges
1个月前
已完结
Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion
1个月前
已完结
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolat gels: Gel properties and interactions
1个月前
已完结
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