Lv4
598 积分 2023-10-17 加入
Pea protein soften surimi gels and improve in vitro digestibility: potential high protein foods for elderly
1个月前
已完结
3D printing of nutritious dysphagia diet: Status and perspectives
1个月前
已完结
Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin
1个月前
已完结
Modulation of starch structure, swallowability and digestibility of 3D-printed diabetic-friendly food for the elderly by dry heating
1个月前
已完结
κ-Carrageenan masking bitterness perception in surimi gels containing potassium chloride-based salt substitutes: Gel properties, oral processing, and sensory evaluation
1个月前
已完结
Characteristics of pomegranate (Punica granatum L.) peel polyphenols encapsulated with whey protein isolate and β-cyclodextrin by spray-drying
1个月前
已完结
Interfacial adsorption dynamics of solid lipid particles at oil/water interfaces through QCM-D technique
1个月前
已完结
Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties
1个月前
已完结
Influence of Maillard reaction on structure of β-casein during simulated cooking system
1个月前
已完结
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