Lv3
348 积分 2024-10-21 加入
Impact of Basil seed gum-stabilized grape seed oil emulsion as a fat replacer on the rheological, textural, and sensory properties of reduced -fat cheese during storage
3个月前
已完结
Whey Protein-Based High Internal Phase Emulsion Gel Characterization and Its Effect on the Textural and Melting Properties of Processed Cheese
3个月前
已完结
Ulcerative colitis
8个月前
已完结
Understanding the enhancement effect of emulsion stability and gelling properties of myofibrillar protein emulsions stabilized with κ-carrageenan: Perspective on rheological behaviors and intermolecular forces
11个月前
已完结
Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
11个月前
已完结
Prospecting for New Potential Biocontrol Agents Against Colletotrichum lindemuthianum, the Causal Agent of Bean Anthracnose
1年前
已完结
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