Lv4
420 积分 2023-12-11 加入
Usefulness of fish collagen, gelatin and carrageenan for preparation of active biodegradable packages
2天前
求助中
Effect of hydrocolloids on the physico‐chemical and rheological properties of reconstituted sweetened yoghurt powder
10天前
已完结
Effects of inulin and polydextrose on physicochemical and sensory properties of low-fat set yoghurt with probiotic-cultured banana purée
11天前
已完结
Relating the tribo-rheological properties of chocolate flavoured milk to temporal aspects of texture
11天前
已完结
Effect of polysaccharides with different ionic charge on the rheological, microstructural and textural properties of acid milk gels
11天前
已完结
Tribo-rheology characteristics and microstructure of a protein solution with varying casein to whey protein ratios and addition of hydrocolloids
11天前
已关闭
Structure-function relationships between the primary structural properties and multilayer emulsion-fabricating function of an anionic polysaccharide (sulfated fucan)
17天前
已完结
Tribo-rheometry behaviour and gel strength of κ-carrageenan and gelatin solutions at concentrations, pH and ionic conditions used in dairy products
22天前
已完结
Microstructural analysis of network formation in milk protein-polysaccharide mixtures by timelapse confocal laser scanning microscopy
24天前
已完结
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