Lv2
132 积分 2026-01-18 加入
Tailoring the rheological properties of pea and whey protein hybrid emulgels using high-pressure homogenization treatment on pea protein suspensions
1个月前
已完结
Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions
1个月前
已完结
Mechanistic modulation of macromolecular interactions in ultrasound-potentiated rice protein-starch-lipid gels: Toward precision texture engineering for dysphagia
1个月前
已完结
Formation conditions of soy protein isolate-carrageenan complex particles and their stabilization effect on the relationship between structure and rheology of emulsions
1个月前
已完结
Reprogramming of interfaces in high internal phase emulsions for saliva-triggered phase inversion and dynamic lubrication
1个月前
已完结
Tribological properties and interfacial adsorption behavior of milk protein-based formulations: Roles of whey protein type and thermal processing
4个月前
已完结
Interactions of salivary mucins and saliva with food proteins: a review
4个月前
已完结
Citric acid-stimulated salty taste enhancement modulated by soy hull polysaccharide-mucin interaction
4个月前
已完结
Emulsion flocculation induced by saliva and mucin
4个月前
已完结
Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach
4个月前
已完结
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