Lv21
158 积分 2026-01-18 加入
Tribological properties and interfacial adsorption behavior of milk protein-based formulations: Roles of whey protein type and thermal processing
1个月前
已完结
Interactions of salivary mucins and saliva with food proteins: a review
1个月前
已完结
Citric acid-stimulated salty taste enhancement modulated by soy hull polysaccharide-mucin interaction
1个月前
已完结
Emulsion flocculation induced by saliva and mucin
1个月前
已完结
Exploring creaminess perception in ice cream products using a combined static and dynamic sensory approach
1个月前
已完结
Effects of ultrasound on the structure and properties of soy protein gels prepared with different 11S/7S ratios
2个月前
已完结
Cultivating edible bio-inks: Elevating 3D printing with medium-internal-phase emulsion gel incorporating soybean protein isolate microgel particles
2个月前
已完结
Surface adsorption and tribology properties of plant protein solutions with/without mucin
2个月前
已完结
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
2个月前
已完结
One stone, two birds: Preparation of nutritionally fortified and easy-to-swallow 3D printed pea protein gel based on high internal phase emulsions
2个月前
已完结
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