Lv5
1020 积分 2023-08-30 加入
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
4天前
已完结
Optimizing 3D Food Printing inks: TheImpact of Polysaccharides on CamelliaSeed Protein Emulsion Gels
1个月前
已完结
Composite gel based on κ-carrageenan-soybean isolate protein/soy protein fibrils: Focus on structural differences and gel properties
1个月前
已完结
Enhancing 3D food printing precision: Development and interaction behavior of soy protein isolate-konjac glucomannan-xanthan gum composite ink based on hot-melt extrusion
1个月前
已完结
Rheological and structural properties of Oleogel base on Soluble Complex of Egg White Protein and Xanthan Gum
1个月前
已完结
Swallowing Analysis for Semisolid Food Texture in Poststroke Dysphagic Patients
1个月前
已完结
Production and optimization of xanthan gum from three-step sequential enzyme treated cassava bagasse hydrolysate
1个月前
已完结
Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics Highly Cited Paper
1个月前
已完结
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
2个月前
已完结
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review
2个月前
已完结
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