Lv5
890 积分 2024-01-18 加入
The regulation of the texture, rheological properties, and moisture distribution of rice flour gel by ultrasonically modified soybean protein isolate
3个月前
已关闭
Co-precipitates proteins prepared by soy and wheat: Structural characterisation and functional properties
3个月前
已完结
Effects of atmospheric cold plasma and high-power sonication on rheological and gelling properties of mung bean protein dispersions
3个月前
已关闭
Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stability
4个月前
已完结
Characterization and storage stability of milk pudding incorporated with cashew nut (Anacardium occidentale L.) testa phenolic extract
7个月前
已完结
Physicochemical characteristics of plant-based drinkable pudding with various ratios of seaweed carrageenan flour as a gelling agent
7个月前
已完结
Physicochemical characteristics of plant-based drinkable pudding with various ratios of seaweed carrageenan flour as a gelling agent
7个月前
已关闭
Impact of Glutenin/Gliadin Ratio and Maltodextrin on Structural and Functional Properties of Soy Protein Isolate–Wheat Gluten Protein Composite Gel
7个月前
已关闭
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition
7个月前
已完结
Enhancing the structural stability of low-infill-density 3D printed soy protein isolate using cassava starch: Rheology, microstructure, and mechanical properties
7个月前
已完结
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