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10 积分 2024-10-21 加入
Effect of pH on the properties of soy protein–pectin complexes
2天前
已完结
Cold-Set Gelation of Commercial Soy Protein Isolate: Effects of the Incorporation of Locust Bean Gum and Solid Lipid Microparticles on the Properties of Gels
16天前
已完结
Stabilization of oil‐in‐water emulsion gels by pH‐induced electrostatic interactions between soybean protein isolate microgel particles and xanthan gum
16天前
已完结
Preparation and characterization of sodium caseinate/xanthan gum complexes in acidic conditions and their use for the stabilization of oil‐in‐water emulsions
1个月前
已完结
Research progress on quality deterioration mechanism and control technology of frozen muscle foods
1个月前
已完结
Effects of freezing on cell structure of fresh cellular food materials: A review
1个月前
已完结
Research progress of freezing processes and devices for fresh meat products
2个月前
已完结
Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees
2个月前
已完结
The alleviating effect of ellagic acid on DSS-induced colitis via regulating gut microbiomes and gene expression of colonic epithelial cells
4个月前
已完结
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