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4 积分 2025-03-13 加入
Plant protein-starch-based gels for design of dysphagia foods: Combining rheology and tribology with IDDSI
10小时前
待确认
The xanthan gum oriented for dysphagia management: the influence of rheological and frictional properties on swallowing characteristics
11小时前
已完结
Exploring the mechanism of fatty acids to improve 3D printing precision of cassava starch gel
5天前
已完结
Mechanism of xanthan gum in inhibiting aggregation in soy protein isolate gels after commercial Sterilization: Implications for texture-modified food for dysphagia
22天前
已完结
Characteristics of hairtail surimi gels treated with myofibrillar protein-stabilized Pickering emulsions
23天前
已完结
Pickering emulsions stabilized by soybean protein isolate/chitosan hydrochloride complex and their applications in essential oil delivery
1个月前
已完结
Ultrasonic pretreatment enhances electrohydrodynamic drying of Astragalus slices: Kinetics, quality and bioactive retention
5个月前
已完结
Food-grade fungal pellets as edible scaffolds for bovine stem cell expansion
5个月前
已关闭
Optimization of hydration method for efficiently separating high-quality oils from macadamia seed kernels
6个月前
已完结
Cinnamaldehyde-loaded Pickering emulsions and high internal phase Pickering emulsions as eggless mayonnaise substitutes: from the rheology and oral processing perspectives
7个月前
已完结
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