Lv1
20 积分 2023-10-31 加入
The impact of pH on mechanical properties, storage stability and digestion of alginate-based and soy protein isolate-stabilized emulsion gel beads with encapsulated lycopene
8个月前
已完结
Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification
8个月前
已完结
Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles
8个月前
已完结
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
8个月前
已完结
Pharmacological Activities of Components Contained in Camellia Oil and Camellia Oil Cake and their Applications in Various Industries
9个月前
已完结
Properties of konjac glucomannan/curdlan-based emulsion films incorporating camellia oil and the preservation effect as coatings on ‘Kyoho’ grapes
10个月前
已完结
Active packaging gelatin films based on chitosan/Arabic gum/coconut oil Pickering nano emulsions
10个月前
已完结
The influence of deacetylation degree of konjac glucomannan on rheological and gel properties of konjac glucomannan/κ-carrageenan mixed system
10个月前
已完结
Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage
10个月前
已完结
Freezing influence on physical properties of glucomannan hydrogels
10个月前
已完结
皖公网安备34019202002308
