Lv4
568 积分 2024-09-09 加入
The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan
13天前
已完结
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
13天前
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
13天前
已完结
The physical and structural properties of acid–Ca2+ induced casein–alginate/Ca2+ double network gels
13天前
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
13天前
已完结
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
13天前
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
13天前
已完结
Fabrication of WPI-EGCG covalent conjugates/gellan gum double network emulsion gels by duo-induction of GDL and CaCl2 for colon-controlled Lactobacillus Plantarum delivery
13天前
已完结
Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides
14天前
已完结
Gelation mechanism and physical properties of glucono-δ-lactone induced alginate sodium/casein composite gels
16天前
已完结
皖公网安备34019202002308
