Lv51
920 积分 2022-09-12 加入
Preparation, characterization of curdlan-based emulsion micro-gel particles and its application in low-fat pork sausages
2小时前
已完结
Effect of Tremella fuciformis and Different Hydrocolloids on the Quality Characteristics of Wheat Noodles
1个月前
已关闭
Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel
2个月前
已完结
Effects of low-frequency and high-intensity ultrasonic treatment combined with curdlan gels on the thermal gelling properties and structural properties of soy protein isolate
2个月前
已完结
Rheological, structural, and water-immobilizing properties of mung bean protein-based fermentation-induced gels: Effect of pH-shifting and oil imbedment
2个月前
已完结
Effect of Phenolic Compounds on Human Health
2个月前
已完结
Textural properties, microstructure and digestibility of mungbean starch–flaxseed protein composite gels
2个月前
已完结
Effect of curdlan addition and thermal sterilization on the structural and properties of rice starch gel
2个月前
已完结
Effects of Abelmoschus manihot gum content, heating temperature and salt ions on the texture and rheology properties of konjac gum/Abelmoschus manihot gum composite gel
3个月前
已完结
Anhydride esterification to regulate water migration and reduce ice crystal formation in κ-carrageenan gel during freezing
3个月前
已完结
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