Lv4
530 积分 2026-03-17 加入
Effect of high-pressure treatment on oscillatory rheology, particle size distribution and microstructure of microalgae Chlorella vulgaris and Arthrospira platensis
14小时前
已关闭
Bridging the empathy perception gap fosters social connection
2天前
已完结
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
2天前
已完结
Fabrication of soy protein isolate-konjac glucomannan emulsion gels to mimic the texture, rheological behavior and in vitro digestion of pork fat
2天前
已完结
Studies on stabilized mechanism of high internal phase Pickering emulsions from the collaboration of low dose konjac glucomannan and myofibrillar protein
2天前
已完结
Construction and characterization of binary hydrogels based on pea protein isolate and konjac glucomannan
10天前
已完结
Effect of konjac glucomannan with different degrees of deacetylation on the gel behavior of transglutaminase induced soybean protein isolate emulsion gels
11天前
已完结
Insights into citruInsights into citrus peel cellulose nanofiber enhanced pea protein isolate emulsion gels: Mechanical properties, microstructure, and gelation mechanisms peel cellulose nanofiber enhanced pea protein isolate emulsion gels: Mechanical properties, microstructure, and gelation mechanism
11天前
已完结
Preparation of 3D printable pickering emulsion gels using corn oligopeptide/xanthan gum complexes
12天前
已完结
Improved solubility and emulsifying properties of pea protein by microwave-Maillard reaction
28天前
已完结
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