Lv6
1930 积分 2024-04-17 加入
Effect of glycosylation on soy protein isolate–sodium carboxymethyl cellulose conjugates heat-induced gels and their applications as carriers of riboflavin
1个月前
已完结
Structural characteristics and acid-induced emulsion gel properties of heated soy protein isolate–soy oligosaccharide glycation conjugates
1个月前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
1个月前
已完结
Effect of flax gum on the functional properties of soy protein isolate emulsion gel
1个月前
已完结
Enhanced 3D printing performance of soybean protein isolate nanoparticle-based O/W Pickering emulsion gels by incorporating different polysaccharides
1个月前
已完结
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
1个月前
已完结
Effect of cellulose nanofibrils on formation, interactions and gelation updubes properties of chickpea protein isolate emulsion gels
1个月前
已完结
Effect of salt valence and ionic strength on the rheology and 3D printing performance of walnut protein emulsion gels
1个月前
已完结
Dysphagia-Oriented Non-Newtonian Flow Analysis of Mayonnaise on Different Timescales Using Large Amplitude Oscillatory Shear (LAOS) Models
1个月前
已完结
Maillard reaction products and metabolite profile of plant-based meat burgers compared with traditional meat burgers and cooking-induced alterations
1个月前
已完结
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