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240 积分 2026-06-27 加入
Effects of hydroxypropyl methylcellulose, gellan, and tara gum on physicochemical properties of non-dairy fat cream
1天前
已完结
Impact of Rheological Synergism between Xanthan Gum and Three Major Galactomannans on Structural, Physicochemical, and Rheological Properties of Binary Hydrogel-Based Bigels
8天前
已完结
Rheology and interactions of whey protein isolate with galactomannans
14天前
已完结
Hydrogel formulation based on galactomannan from residual spent coffee ground confers bioactivities and viscosifying properties in milkshake
16天前
已完结
Gleditsia triacanthos Galactomannans in Gluten-Free Formulation: Batter Rheology and Bread Quality
17天前
已完结
Effect of galactomannan addition on rheological, physicochemical, and microbial properties of cultured sour cream
18天前
已完结
Improving the technological properties of whole and skimmed symbiotic yogurts supplemented with fructooligosaccharides and Cassia grandis seed galactomannan
18天前
已完结
Synergistic mechanism between xanthan gum and locust bean gum: a perspective from hydrogen bonding, electrostatic, and hydrophobic interactions
1个月前
已完结
Synergistic studies of Cassia tora gum with xanthan and guar gum: Carboxymethyl synthesis of cassia gum-xanthan synergistic blend and characterization
1个月前
已完结
Impact of κ-carrageenan and locust bean gum on physicochemical properties and emulsion gel formation in casein-based systems
3个月前
已完结
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