Lv3
270 积分 2024-03-12 加入
Effects of power ultrasound on oxidation and structure of beef proteins during curing processing
9小时前
已完结
Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics
10小时前
已完结
Orchestrating Chemical and Physical Cross-Linking in Protein Hydrogels to Regulate Embryonic Stem Cell Growth
1天前
已完结
Characterization of galactomannans extracted from seeds of Gleditsia triacanthos and Sophora japonica through shear and extensional rheology: Comparison with guar gum and locust bean gum
1天前
已完结
Pectin from Husk Tomato (Physalis ixocarpa Brot.): Rheological behavior at different extraction conditions
1天前
已完结
Rheological behaviour of acetylated pectins from cactus pear fruits ( Opuntia albicarpa and O. matudae )
1天前
已完结
Steady, dynamic, and creep-recovery rheological properties of myofibrillar protein from grass carp muscle
1天前
已完结
Investigating the physicochemical, rheological, and sensory properties of low‐fat mayonnaise prepared with amaranth protein as an egg yolk replacer
1天前
已完结
Fabrication of xanthan gum based polymeric hydrogels: Rheological investigation, toughness, and adhesion optimization
1天前
已完结
Soy protein isolate/carboxymethyl cellulose sodium complexes system stabilized high internal phase Pickering emulsions: Stabilization mechanism based on noncovalent interaction
12天前
已完结
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