Lv11
58 积分 2025-08-19 加入
Nonlinear rheological properties of Chinese cold skin noodle (liangpi) and wheat starch gels by large amplitude oscillatory shear (LAOS)
4天前
已完结
Conjugation between okra polysaccharide and lactoferrin and its inhibition effect on thermal aggregation of lactoferrin at neutral pH
19天前
已完结
Changes in antigenicity and functional characteristics of the Maillard reaction products between β-lactoglobulin and 2′-fucosyllactose
19天前
已完结
Fabrication of food polysaccharide, protein, and polysaccharide-protein composite gels via calcium ion inducement: Gelation mechanisms, conditional factors, and applications
1个月前
已完结
Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing
10个月前
已完结
皖公网安备34019202002308
