Lv2
148 积分 2025-10-21 加入
Performance evaluation of heated rice protein/konjac glucomannan mixtures as dysphagia diets
1个月前
已关闭
Investigation of the effect and mechanism of nanocellulose on soy protein isolate- konjac glucomannan composite hydrogel system
1个月前
已完结
Rheological and mechanical behavior of soy protein-polysaccharide composite paste for extrusion-based 3D food printing: Effects of type and concentration of polysaccharides
2个月前
已完结
Investigation of Soy Protein Isolate-Konjac Glucomannan Sodium Salt Hydrogel: Molecular Docking, Microstructure, Rheological Properties, and 3D Printing Characteristics
2个月前
已完结
Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing
2个月前
已完结
Interactions between myofibrillar protein and konjac glucomannan at critical thermal phase transition temperatures: Aggregation, cross-linking, and protein conformational changes
2个月前
已完结
Construction and characterisation of mung bean protein isolate/carboxymethyl konjac glucomannan sodium hydrogels: Gel properties, structural properties, microstructure, sodium salt release, and 3D printing
2个月前
已完结
Mechanisms of Adhesion Enhancement and Digestive Regulation in Dual pH-Transglutaminase Modified Soy Protein-Konjac-Starch Gel
2个月前
已完结
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
2个月前
已完结
The effect of sweet tea polysaccharide on the physicochemical and structural properties of whey protein isolate gels
2个月前
已完结
皖公网安备34019202002308
