Lv4
618 积分 2024-09-09 加入
Ultrasound-assisted modification of functional properties and biological activity of biopolymers: A review
1个月前
已完结
Concentration-dependent improvement of gelling ability of soy proteins by preheating or ultrasound treatment
1个月前
已完结
Microwave treatment to modify textural properties of high protein gel applicable as dysphagia food
2个月前
已完结
Delineating the quality and component changes of whole-wheat flour and storage stability of fresh noodles induced by microwave treatment
3个月前
已完结
The interaction between anionic polysaccharides and legume protein and their influence mechanism on emulsion stability
3个月前
已完结
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
3个月前
已完结
The slow release behavior of soy protein isolate/κ-carrageenan composite hydrogel: Effect of konjac glucomannan
6个月前
已完结
Development of soy protein isolate/κ-carrageenan composite hydrogels as a delivery system for hydrophilic compounds: Monascus yellow
6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
6个月前
已完结
The physical and structural properties of acid–Ca2+ induced casein–alginate/Ca2+ double network gels
6个月前
已完结
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