Lv1
70 积分 2026-04-10 加入
Soy protein isolates: A review of their composition, aggregation, and gelation
2个月前
已完结
Influence of pH on gel properties of Meretrix meretrix clam protein with κ-carrageenan: Phase behaviors, nonlinear rheological properties and gelation mechanism
2个月前
已完结
Synergistic modification of ovalbumin by pH-driven and metal-phenolic networks: Development of dysphagia friendly high internal phase Pickering emulsions
3个月前
已完结
Tailoring the high-protein texture-modified foods for the dysphagia elderly by heating whey protein isolate-pectin complexes
3个月前
已完结
Progress in dysphagia management in older patients
4个月前
已完结
Progress in dysphagia management in older patients
4个月前
已完结
皖公网安备34019202002308
