Lv51
1538 积分 2024-10-29 加入
Processing-induced matrix remodeling of insoluble dietary fiber from soybean hulls and its impact on physicochemical properties and in vitro fermentation behavior
14小时前
已完结
Starch–fiber composite-induced protein network assembly enhances textural properties of plant-based meat analogues
28天前
已完结
Effect of dietary fiber-rich fractions on texture, thermal, water distribution, and gluten properties of frozen dough during storage
28天前
已完结
Improvement of dough rheological behavior and overall product quality through incorporation of physically modified dietary fiber polysaccharides: A review
28天前
已完结
Development and characterization of pickering emulsion stabilized by zein/corn fiber gum (CFG) complex colloidal particles
28天前
已完结
The Potential Application of Rice Bran Wax Oleogel to Replace Solid Fat and Enhance Unsaturated Fat Content in Ice Cream
1个月前
已完结
Optimization of fat-reduced ice cream formulation employing inulin as fat replacer via response surface methodology
1个月前
已完结
Corn cob hemicelluloses as stabilizer for ice recrystallization inhibition in ice cream
1个月前
已完结
Development of a fermented ice-cream as influenced by in situ exopolysaccharide production: Rheological, molecular, microstructural and sensory characterization
1个月前
已完结
Observation of bacterial exopolysaccharide in dairy products using cryo-scanning electron microscopy
1个月前
已完结
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