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130 积分 2023-11-29 加入
Research progress on polysaccharide/protein hydrogels: Preparation method, functional property and application as delivery systems for bioactive ingredients
1天前
待确认
Study on the mechanism of protein-polysaccharide complex high viscosity gel and its adhesion in plant meat substitute
1天前
已完结
Studies on the physicochemical properties, gelling behavior and drug release performance of agar/κ-carrageenan mixed hydrogels
7天前
已完结
Cyclic deformation behavior of agarose hydrogels prepared at different gelation concentrations
7天前
已完结
Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type
7天前
已完结
Rheological properties, gel properties and 3D printing performance of soy protein isolate gel inks added with different types of apricot polysaccharides
8天前
已完结
Effect of pH and protein to polysaccharide ratio on coacervation of sesame protein isolate-Tragacanth gum: Structure-rheology function
8天前
已完结
Prolamin-pectin complexes: Structural properties, interaction mechanisms and food applications
8天前
已完结
Effect of gellan gum on structural, gelling, and rheological properties of heat-induced gels prepared by soybean protein isolate hydrolysates
8天前
已完结
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
1个月前
已完结
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