Lv7
3920 积分 2023-03-11 加入
Evaluation of Emulsion Gel Stabilized by Konjac Glucomannan as a Pork Fat Substitute: Effect on Microstructure, Water Distribution, and Oxidative Stability of Meat Patties
2天前
已完结
Hydrogel (pectin), oleogel (oil/triglyceride) and bigel (alginate-oil/triglyceride) and their applications in meat products formulation
2天前
已完结
A Study on the Correlation between the Oxidation Degree of Oxidized Sodium Alginate on Its Degradability and Gelation
2天前
已完结
Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels
2天前
已完结
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