Lv4
608 积分 2023-09-23 加入
Effect of wall materials and storage temperature on anthocyanin stability of microencapsulated blueberry extract
1天前
已完结
Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota
7天前
已完结
Peptidomic analysis of digested products of surimi gels with different degrees of cross-linking: In vitro gastrointestinal digestion and absorption
7天前
已完结
Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo
7天前
已完结
Strategy for Sodium-Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and Concentrations
7天前
已完结
Study on the allergenicity and gel properties of transglutaminase cross-linked shrimp myofibrillar protein
7天前
已完结
A Review of Modified Gelatin: Physicochemical Properties, Modification Methods, and Applications in the Food Field
19天前
已完结
Application of soybean protein isolates-polysaccharides hybrid emulsion gels as alternative fats in fabricating plant-based meats with two-phase
19天前
已完结
Effects of zein extractions on the structural properties of SPI-zein composite gels: Implications for gluten-free plant-based products
19天前
已完结
Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance
19天前
已完结
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