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40 积分 2024-09-28 加入
A Comprehensive Review of Carbohydrate Polymer Hydrocolloids: Structure, Function, and Applications in Food Systems
10天前
已完结
Food Hydrocolloids
25天前
已完结
Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt
2个月前
已完结
Formation of organic chloramines during chlorination of 18 compounds
2个月前
已关闭
Casein phosphopeptide as a high-performance cryoprotectant in frozen dough: Ice inhibition behaviors, stabilized gluten network, and improved quality attributes
3个月前
已完结
Electrostatic Shielding Effect of Salts on the Gelation of Xanthan Gum-Locust Bean Gum Blends: A Combined Rheology and SAXS Study
5个月前
已关闭
Three-stage interaction mechanism of galactomannans with mucin to regulate the migration behavior of riboflavin: Effect of mannose-to-galactose ratio
6个月前
已完结
Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties
6个月前
已完结
Applications of modified plant proteins in dysphagia-friendly foods: A review
7个月前
已完结
Rheological investigation of the network structure in mixed gels of Kappa and Iota Carrageenan
7个月前
已完结
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