Lv41
420 积分 2023-11-06 加入
Potential of Antarctic krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: Application and future perspectives
5小时前
待确认
Formation and network properties of emulsified surimi gels: Effects of sodium starch octenylsuccinate stabilized silver carp oil Pickering emulsions
5小时前
待确认
Towards healthier surimi: quality and nutritional benefits of flaxseed gum as a fat replacer in grass carp surimi gels
5小时前
已完结
Potential of Antarctic Krill (Euphausia superba) protein as a promising alternative resource for efficient production of surimi: application and future perspectives
5小时前
已完结
Blending pectin and κ-carrageenan converted the liquid yogurt induced by pectin into the solid yogurt
29天前
已完结
Preparation of liquid yogurt in the presence of pectin and its formation mechanism
29天前
已完结
In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or β-glucan
2个月前
已完结
Influence of different functional ingredients on physical properties, rheology, tribology, and oral perceptions of no fat stirred yoghurt
2个月前
已完结
Interactions of polysaccharide stabilisers with casein aggregates in stirred skim-milk yoghurt
2个月前
已完结
Addition of pectin and whey protein concentrate minimises the generation of acid whey in Greek-style yogurt
2个月前
已完结
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