Lv2
120 积分 2024-12-17 加入
Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
14小时前
已完结
Preparation and characterization of chitosan-based corn protein composites constructed with TG enzyme and their preservation performance on strawberries
2天前
已完结
Acceleration of yoghurt fermentation time by yeast extract and partial characterisation of the active components
15天前
已完结
Formation, structural characterization and hypoglycemic activity in vitro of yeast polysaccharide hydrogels
1个月前
已完结
Comprehensive investigation into the effects of yeast dietary fiber and temperature on konjac glucomannan/kappa-carrageenan for the development of fat analogs
2个月前
已完结
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research—From General Scents to Food Flavor Science Frontiers
6个月前
已完结
Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism
6个月前
已完结
Yeast β-glucan, a potential prebiotic, showed a similar probiotic activity to inulin
6个月前
已完结
Glucan improves impaired wound healing in diabetic rats
7个月前
已关闭
Stimulus-responsive self-assembly of protein-based fractals by computational design
7个月前
已完结
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