Lv3
280 积分 2024-01-24 加入
Digestion behaviour of protein-rich soft foods produced using milk protein, soy protein, and their blends under simulated elderly gastrointestinal tract
2个月前
已关闭
Development and characterization of soy protein-based custard-like soft foods for elderly individuals with swallowing difficulties
2个月前
已完结
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility
2个月前
已完结
Impacts of soy protein isolate hydrolysates on gel properties of high-protein soy yogurt
2个月前
已完结
Effect of Xanthan, Guar, and Carrageenan Gums on the Physicochemical Properties of Hypoallergenic Pea Protein-Based Dysphagia-Friendly Matrices
2个月前
已完结
Soy protein-based soft gels with tunable texture: Effects of enzymatic hydrolysis on their structure, rheological behavior, and nutritional properties
2个月前
已完结
Enhancement of rheological properties and 3D printability of β-conglycinin-stabilized high internal phase emulsions by rutin via improved interfacial network rearrangement: Based on interfacial formation and the sequence of physical processes
3个月前
已完结
Mechanism of sodium alginate synergistically improving foaming properties of pea protein isolate: Air/water interface microstructure and rheological properties
3个月前
已完结
High internal phase emulsions stabilized by soy protein isolate-carboxymethyl cellulose sodium complexes: Application for 3D food printing and enhanced bioaccessibility of β-carotene
3个月前
已完结
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: Gelation properties and binding abilities with selected flavour compounds
3个月前
已完结
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