Lv6
3180 积分 2021-05-15 加入
Effects of the edible cuttlefish gelatin on textural, sensorial and physicochemical quality of octopus sausage
2个月前
已完结
A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages
2个月前
已完结
Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat β-glucan composite hydrogel
2个月前
已完结
Rare ginsenosides: a unique perspective of ginseng research
2个月前
已完结
The impact of different concentrations of hyaluronic acid on the pasting and microstructural properties of corn starch
2个月前
已完结
First use of a multi-walled carbon nanotubes -nafion composite electrode for the quantitative analysis of edible mushroom polysaccharides in agricultural samples
2个月前
已完结
Screening of Ethiopian mango cultivars for suitability for preparing jam and determination of pectin, sugar, and acid effects on physico-chemical and sensory properties of mango jam
2个月前
已完结
Optimization of ingredients level for developing yellow passion (passiflora edulis) fruit jam
2个月前
已完结
Corrigendum to “Effect of starch and fibre on faba bean protein gel characteristics” [Food Hydrocolloids 131 (2022) 107741]
2个月前
已完结
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
2个月前
已完结
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