Lv7
3230 积分 2024-04-30 加入
Quantification of the electrostatic and covalent interaction between whey proteins and low methoxyl pectin using PFG‐NMR diffusometry
1个月前
已完结
Pickering emulsion gels stabilized by protein and polysaccharide-based particles: A review of stability, synthesis, applications and prospective
1个月前
已完结
The effect of milk fat content on microstructure and rheological properties of rennet casein gel emulsions
1个月前
已完结
Interaction of oil bodies proteins with phospholipid bilayers: A molecular level elucidation as revealed by infrared spectroscopy
1个月前
已完结
3D printing of starch-lipid-protein ternary gel system: The role played by protein
1个月前
已完结
Electronic noses: Powerful tools in meat quality assessment
2个月前
已完结
Formation and characterization of solid fat mimetic based on pea protein isolate/polysaccharide emulsion gels
2个月前
已完结
Emulsion gels of oil encapsulated in double polysaccharide networks as animal fat analogues
2个月前
已完结
Effects of five thermal processing methods on the physicochemical properties and flavor characteristics of grass carp meat
2个月前
已完结
Deep fat frying of foods: A critical review on process and product parameters
2个月前
已完结
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