Lv413
624 积分 2023-10-09 加入
Complex coacervation of proteins and anionic polysaccharides
7天前
已完结
Study on the Structural Characteristics and Foaming Properties of Ovalbumin—Citrus Pectin Conjugates Prepared by the Maillard Reaction
8天前
已完结
Impact of pea protein-inulin conjugates prepared via the Maillard reaction using a combination of ultrasound and pH-shift treatments on physical and oxidative stability of algae oil emulsions
9天前
已完结
GROMACS: Fast, flexible, and free
16天前
已完结
Comparative study on the physicochemical properties and bioactivities of polysaccharide fractions extracted from Fructus Mori at different temperatures
16天前
已完结
Ultrasound-assisted construction of the curdlan-pea protein gel network for dysphagia management: Texture modification and interaction exploration
16天前
已完结
Advances in 3D and 4D Printing of Gel-Based Foods: Mechanisms, Applications, and Future Directions
19天前
已完结
Effect and mechanism of ultrasound time and storage time on physicochemical properties, 3D printing accuracy, and microstructure of ovalbumin–gellan gum emulsion gels
19天前
已完结
Preparation and Product Characterization of Microwaveable Food Using Lentinus edodes Protein through 3D Printing
19天前
已完结
3D Printing of Steak-like Foods Based on Textured Soybean Protein
19天前
已完结
皖公网安备34019202002308
