Lv54
914 积分 2025-04-09 加入
Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
7天前
已完结
Comparison of different technologies for dietary fiber extraction from cold-pressed corn germ meal: Changes in structural characteristics, physicochemical properties and adsorption capacity
8天前
已完结
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
10天前
已完结
Reversible and irreversible changes in protein secondary structure in the heat- and shear-induced texturization of native pea protein isolate
10天前
已完结
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
14天前
已完结
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
14天前
已完结
Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths
23天前
已完结
Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system
23天前
已完结
Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study
24天前
已完结
Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition
24天前
已完结
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