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440 积分 2024-11-26 加入
Polysaccharide-Based Fat Replacers in the Functional Food Products
28天前
已完结
Polysaccharide-based colloids as fat replacers in reduced-fat foods
29天前
已完结
Bioactive food polysaccharides: A review on sources, classification, and its potential health benefits in humans
1个月前
已完结
Potentially texture-modified food for dysphagia: Impact of Polygonatum sibiricum polysaccharide addition on gelling properties, microstructure and digestibility of bovine tendon collagen-cassava starch composite gels
1个月前
已完结
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
1个月前
已完结
Interaction of polysaccharides on gel characteristics and protein microstructure of threadfin bream surimi gel
1个月前
已完结
The effects of three polysaccharides on the gelation properties of myofibrillar protein: Phase behaviour and moisture stability
2个月前
已完结
Effect of polysaccharide addition on food physical properties: A review
2个月前
已完结
Promising effects of β-glucans on gelation in protein-based products: A review
2个月前
已完结
Polysaccharides as natural enhancers for meat quality, preservation, and protein functionality: A comprehensive review
2个月前
已完结
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