Lv61
1670 积分 2021-03-11 加入
Gel mechanism analysis of minced scallop (Patinopecten yessoensis) meat modified by three kinds of food colloids
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Cryoprotective effect of curdlan on frozen wheat gluten: With respect to physicochemical properties and molecular structure
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Improvement of the gel properties of curdlan gel by hydrogen bonding interaction with trehalose
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Microstructure and mechanical behavior of curdlan hydrogels: The role of thermal pre-treatment temperature
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Effect of curdlan on the gel properties and interactions of whey protein isolate gels
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Mechanisms of retarding the deterioration of pasted starch by curdlan during frozen storage
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Investigation on the microscopic mechanism of curdlan with different strengths formed by heating
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Self-assembly of curdlan molecules for the formation of thermally induced gels
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Effects of Inorganic Salts on Curdlan Production and Structural Properties
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High-moisture extrusion of curdlan: Texture and structure
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待确认
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