Lv11
58 积分 2026-07-14 加入
A multi–scale framework for texture design in whey protein–gellan gum mixed gels: From microstructure to sensation
3小时前
待确认
Effect of charge density of polysaccharides on self-assembled intragastric gelation of whey protein/polysaccharide under simulated gastric conditions
4天前
已完结
Pepsin diffusivity in whey protein gels and its effect on gastric digestion
4天前
已完结
pH dominates the formation of ginkgo seed protein and whey protein composite gels
21天前
已完结
Heat-induced arachin and basil seed gum composite gels improved by NaCl and microbial transglutaminase: Gelling properties and structure
26天前
已完结
Effect of protein concentration on thermal aggregation and Ca2+-induced gelation of soymilk protein
26天前
已完结
Meat protein microgels assembled under various temperature-concentration conditions: Underlying its interfacial behavior
27天前
已完结
The EAT–Lancet Commission on healthy, sustainable, and just food systems
1个月前
已完结
Cereal protein biofortification at the interface of nutrition, yield and sustainability
1个月前
已完结
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