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20 积分 2024-08-21 加入
Complex characterization and formation mechanism of scallop (Patinopecten yessoensis) protein hydrolysates/κ‐carrageenan/konjac gum composite gels
6个月前
已完结
Gelation and film-forming properties of ternary composite gels constructed by scallop (Patinopecten yessoensis) protein hydrolysates, SDS, and polysaccharides
6个月前
已完结
Effects of different salt ions on the structure and rheological behavior of sulfated cellulose nanocrystal hydrogel
6个月前
已完结
Rheological and tribological properties of high internal phase emulsions stabilized by pH-induced soy protein isolate-carrageenan complex coacervates
6个月前
已完结
Dysphagia-Oriented Non-Newtonian Flow Analysis of Mayonnaise on Different Timescales Using Large Amplitude Oscillatory Shear (LAOS) Models
6个月前
已完结
Comprehensive review of dysphagia and technological advances in dysphagia food
7个月前
已完结
High internal phase Pickering emulsions stabilized by the complexes of ultrasound-treated pea protein isolate/mung bean starch for delivery of β-carotene
7个月前
已完结
Modulation of pea protein isolate nanoparticles by interaction with OSA-corn starch: Enhancing the stability of the constructed Pickering emulsions
7个月前
已完结
Fabrication, characterization, and application in 3D printing of high internal phase emulsion stabilized by alkaline thermal treated pea protein and pectin complex
7个月前
已完结
Polymorphic phase transitions in triglycerides and their mixtures studied by SAXS/WAXS techniques: In bulk and in emulsions
7个月前
已完结
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