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Protein–polysaccharide interactions and aggregates in food formulations
1天前
已完结
Current and emerging applications of carrageenan in the food industry
1天前
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Polysaccharides; Classification, Chemical Properties, and Future Perspective Applications in Fields of Pharmacology and Biological Medicine (A Review of Current Applications and Upcoming Potentialities)
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Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism
1天前
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Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review
1天前
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Main animal fat replacers for the manufacture of healthy processed meat products
1天前
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Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food
1天前
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Dose-effect relationship and constitutive model of fibrous cellulose improving the poroviscoelasticity of meat gels
1天前
已完结
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins
1天前
已完结
Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India
1天前
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