Lv3
376 积分 2024-07-04 加入
The effects of soy protein isolate-based composite gels as pork back fat substitutes in low-fat emulsified sausage
8个月前
已完结
Fabrication and characterization of oleogels stabilized by pea protein-curdlan microgels
8个月前
已完结
Ultrasonication-mediated fabrication of artificial oleosomes from hemp seed oil-body proteins and rose essential oil for banana preservation
10个月前
已完结
Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels
10个月前
已完结
Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt
10个月前
已完结
Effect of curdlan on the gel properties and interactions of whey protein isolate gels
10个月前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
10个月前
已完结
Development and Characterization of Emulsion Gels with Pine Nut Oil, Inulin, and Whey Proteins for Reduced-Fat Meat Products
10个月前
已完结
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
10个月前
已完结
Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
11个月前
已完结
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