Lv2
170 积分 2023-11-29 加入
Exploring the potential of the agar-based emulsion gel as a pork fat substitute in sausage with a focus on the digestive behaviors of lipids and proteins in vitro
3天前
待确认
Enhancing the gel properties of pork myofibrillar protein with mung bean skin insoluble dietary fibers and its application as a fat replacer in low-fat mayonnaise
1个月前
已完结
Development of Novel Protein-Rich Foods: Studies of Composite Hydrogels Formed from Potato Proteins and Gellan Gums with Different Degrees of Acylation
2个月前
已完结
Effect of polysaccharide-protein interactions on the multi-scale structure of hybrid micellar casein-xanthan gum systems
2个月前
已完结
Fabrication of strong and elastic HIPPEs gel by rigid-flexible double network structure as a novel adipose tissue substitutes
2个月前
已完结
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
2个月前
已完结
Mechanical Properties of Myofibrillar Protein-Cellulose Nanofibril Composite Gels: Role of Protein Concentration and Network Structure
2个月前
已完结
Characterization of physicochemical properties of mung bean protein isolate and κ-carrageenan hydrogel as a delivery system for propolis extract
3个月前
已完结
Protein-gum-based gels: Effect of gum addition on microstructure, rheological properties, and water retention capacity
5个月前
已完结
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
5个月前
已完结
皖公网安备34019202002308
