Lv55
1460 积分 2024-04-30 加入
Effects of the interaction between konjac glucomannan and starch on the physicochemical properties, recrystallization characteristics, and digestibility of starch: A review
4天前
已完结
Effects of freeze-thaw cycles on the quality of frozen raw noodles
6天前
已完结
Hydrocolloid effects on Nε-carboxymethyllysine and acrylamide of deep-fried fish nuggets
12天前
已完结
Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
12天前
已完结
Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels
13天前
已完结
Development and characterization of acid-induced whey protein concentrate and egg white protein composite gel
23天前
已完结
Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH
1个月前
已完结
Interaction between fish gelatin and tremella polysaccharides from aqueous solutions to complex coacervates: Structure and rheological properties
1个月前
已完结
Effect of Hofmeister series anions on freeze-thaw stability of emulsion stabilized with whey protein isolates
1个月前
已完结
Effect of sodium alginate on freeze-thaw stability of deacetylated konjac glucomannan gel
1个月前
已完结
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