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58 积分 2024-03-06 加入
Effects of transglutaminase coupled with κ-carrageenan on the rheological behaviours, gel properties and microstructures of meat batters
4个月前
已完结
Innovations in Active Food Packaging: Harnessing Waste Valorization and Irradiation-Assisted Functionalization for Sustainable Food Preservation
4个月前
已完结
Nanofiltration (NF) Membrane Processing in the Food Industry
5个月前
已完结
Cellulose acetate/cellulose nanofiber membranes for whey and fruit juice microfiltration
5个月前
已完结
Clarification of citrus fruit juices using microfiltration technique equipped with indigenously developed novel ceramic membrane
5个月前
已完结
A comprehensive review on freeze‐induced deterioration of frozen egg yolks: Freezing behaviors, gelation mechanisms, and control techniques
5个月前
已完结
Optimizing plant-based meat alternatives: Effects of soy protein incorporation methods and freeze-thaw processing on microstructure and quality
5个月前
已完结
Cellulose as filler particle affects the poroviscoelasticity behavior of meat gels: hydration properties and microstructure
5个月前
已完结
Microstructure and viscosity of in vitro-digested rye and wheat food products
5个月前
已完结
Texture-Sweetness Co-Design of Dysphagia Foods:Research on the Textural Regulation and Sweetener Release Mechanisms of Soy Protein Gels by Sucrose and Xylitol
5个月前
已完结
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