Lv6
1602 积分 2023-11-17 加入
New insights into the regulation mechanism of starch digestibility by polyphenol structures in starch-polyphenol-protein ternary system
11天前
已完结
Design of multi-nozzle fixture and incorporation of various hydrocolloids to regulate 3D printing efficiency and anti-dysphagia properties of strawberry- pea protein isolate gels
11天前
已完结
Augmenting corn starch gel printability for architectural 3D modeling for customized food
1个月前
已完结
Synergistic enhancement of 3D printing performance in soybean protein isolate gel inks by Lonic/Nonionic polysaccharides: A network rearrangement mechanism revealed by Rheology and the Sequence of physical processes analysis
1个月前
已完结
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
1个月前
已完结
Development of soy protein isolate gels added with tremella polysaccharide and psyllium husk powder as 3D printing inks for people with dysphagia
1个月前
已完结
Development of high internal phase emulsions with noncovalent crosslink of soy protein isolate and tannic acid: Mechanism and application for 3D printing
2个月前
已完结
Construction of high internal phase Pickering emulsions using cold plasma modified soy protein isolate-proanthocyanidin complex
2个月前
已完结
Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
2个月前
已完结
Recent progress in protein-based high internal-phase Pickering emulsions: Composition, stabilization, applications, and future trends
2个月前
已完结
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