Lv4
430 积分 2024-06-29 加入
Protein–polysaccharide interactions and aggregates in food formulations
2个月前
已完结
Current and emerging applications of carrageenan in the food industry
2个月前
已完结
Polysaccharides; Classification, Chemical Properties, and Future Perspective Applications in Fields of Pharmacology and Biological Medicine (A Review of Current Applications and Upcoming Potentialities)
2个月前
已完结
Modification of gel properties of Meretrix meretrix (clam) with polysaccharides: physical characterization and interaction mechanism
2个月前
已完结
Recent advances on uses of protein and/or polysaccharide as fat replacers: Textural and tribological perspectives: A review
2个月前
已完结
Main animal fat replacers for the manufacture of healthy processed meat products
2个月前
已完结
Rheology of dispersions and emulsions composed of chia mucilage and the application of chia in food
2个月前
已完结
Dose-effect relationship and constitutive model of fibrous cellulose improving the poroviscoelasticity of meat gels
2个月前
已完结
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins
2个月前
已完结
Effect of xanthan gum treatment on the shelf-life enhancement of retorted meatballs (Goshtaba): A traditional meat product of India
2个月前
已关闭
皖公网安备34019202002308
