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28 积分 2024-12-15 加入
Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder
10天前
已完结
Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic
1个月前
已完结
Modification of Sodium Release Using Porous Corn Starch and Lipoproteic Matrix
1个月前
已完结
Concentration-Regulated Fibrillation of Soy Protein: Structure and In Vitro Digestion
2个月前
已完结
Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties
2个月前
已关闭
Thermodynamics of complex coacervation
3个月前
已完结
Morphological examinations of oxidatively stressed pork muscle and myofibrils upon salt marination and cooking to elucidate the water-binding potential
3个月前
已完结
Agriculture and Food Chemistry; Studies in the Area of Agriculture and Food Chemistry Reported from South China University of Technology (Surface characterization of oxidized myofibrils using X-ray photoelectron spectroscopy and scanning electron microscopy)
3个月前
已完结
The influence of sulfate on selenate sorption on Mg-Al-CO 3 layered double hydroxides prepared by fine inorganic sol-gel synthesis studied by X-ray photoelectron spectroscopy
3个月前
已关闭
Effect of salt concentration and drying temperature on functional properties of sesame (Sesamum indicum L.) meal protein isolate
3个月前
已完结
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