Lv51
1280 积分 2024-05-28 加入
Conjugation of gum Arabic and lentil protein hydrolysates through Maillard reaction: Antioxidant activity, volatile compounds, functional and sensory properties
3小时前
已完结
Formation and characterization of plant‐based emulsified and crosslinked fat crystal networks to mimic animal fat tissue
1天前
已完结
Understanding fiber formation in a concentrated soy protein isolate - Pectin blend
2个月前
已完结
Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls
2个月前
已完结
The effect of calcium carbonate and sodium alginate on the color and bind strength of restructured beef steaks
2个月前
已完结
Use of calcium lactate with salt-phosphate and alginate-calcium gels in restructured pork rolls
2个月前
已关闭
Pickering emulsion stabilized by linear dextrins: Effect of the chain length
2个月前
已完结
Pickering emulsion stabilized by modified pea protein-chitosan composite particles as a new fat substitute improves the quality of pork sausages
3个月前
已完结
Interactions of vegetable proteins with other polymers: Structure-function relationships and applications in the food industry
4个月前
已完结
Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)
5个月前
已完结
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