Lv41
578 积分 2024-09-09 加入
Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment
20天前
已完结
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
25天前
已完结
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
25天前
已完结
The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan
3个月前
已完结
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
3个月前
已完结
Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein
3个月前
已完结
The physical and structural properties of acid–Ca2+ induced casein–alginate/Ca2+ double network gels
3个月前
已完结
Evaluation of sodium alginate and glucono-δ-lactone levels on the cold-set gelation of porcine myofibrillar proteins at different salt concentrations
3个月前
已完结
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
3个月前
已完结
Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification
3个月前
已完结
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