Lv3
260 积分 2025-05-15 加入
Preparation of soy protein isolate-naringin-chitosan protein gel: Synergistic effect of ohmic heating pre-treatment and chitosan addition
3个月前
已完结
Plant protein-based complex coacervation via salt-driven phase transition
3个月前
已关闭
Advancing salt reduction technologies: AI-assisted structural design of starch-based emulsion gel systems for next-generation low sodium food formulations
3个月前
已完结
Oral processing and saltiness enhancement mechanism of NaCl-loaded high internal phase emulsions stabilized by OSA-GA complexes
5个月前
已完结
Saltiness enhancement in bread by inhomogeneous spatial distribution of sodium chloride
8个月前
已完结
Current insights into heat treatment for improving functionalities of soy protein: A review
8个月前
已完结
Recent advances in implicit salt reduction innovative technologies: Innovative strategies and future challenges
10个月前
已关闭
Salt reduction strategies with health benefits: an updated review focused on food colloids
11个月前
已完结
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