Lv1
6 积分 2023-11-29 加入
Influences of cations on the gelation-promoting effect of konjac glucomannan on the phase transition of κ-carrageenan
2个月前
已完结
Effects of Na+ and Ca2+ on the rheological properties of alkaline-extracted green tea polysaccharides conjugates and their gelling mechanism
2个月前
已完结
Salt ions improve soybean protein isolate/curdlan complex fat substitutes: Effect of molecular interactions on freeze-thaw stability
2个月前
已完结
Investigating the role of calcium ions in modulating the physicochemical and gel properties of myofibrillar protein-soybean protein isolate binary composites
2个月前
已完结
Effects of glutenin/gliadin ratio and calcium ion on the structure and gelatinity of wheat gluten protein under heat induction
2个月前
已完结
Calcium ion-regulated oil body-filled pea protein isolate-inulin emulsion gels for dysphagia-oriented products
2个月前
已完结
Exploring the physical phase behavior of Ulva polysaccharide and soybean isolate protein complexes: the effects of pH and ionic strength on gel properties
2个月前
已完结
Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
2个月前
已完结
Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths
3个月前
已完结
Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions
4个月前
已完结
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