Lv3
256 积分 2024-08-15 加入
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
1天前
已完结
Enhancing stability of fermented egg white gels: Influence of guar and xanthan gum addition order during yogurt-like fermentation
1天前
已完结
Structural and Rheological Properties of Four Pectins and Their Application in Yogurt
1天前
已完结
Advances in the preparation, applications, challenges, and future trends of polysaccharide‐based gels as food‐grade delivery systems for probiotics: A review
1天前
已完结
Improving physicochemical properties and gel formation mechanism of nutty plant-based yogurt with Tremella fuciformis polysaccharides
1天前
已完结
Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture
9天前
已完结
Structural and Rheological Properties of Four Pectins and Their Application in Yogurt
15天前
已完结
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
1个月前
已完结
Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing
1个月前
已完结
Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
1个月前
已完结
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