Lv4
410 积分 2022-01-11 加入
Properties of soybean protein isolate/curdlan based emulsion gel for fat analogue: Comparison with pork backfat
1天前
已完结
Structure formation mechanism of pectin-soy protein isolate gels: Unraveling the role of peach pectin fractions
4天前
已完结
Protein-based emulsion gel: Effects of interfacial properties and temperature
1个月前
已完结
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods
1个月前
已完结
Enhanced probiotic viability in innovative double-network emulsion gels: Synergistic effects of the whey protein concentrate-xanthan gum complex and κ-carrageenan
1个月前
已完结
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
1个月前
已完结
Effects of polysaccharides on the structure, functionality, emulsion stability and rheological properties of soybean meal hydrolysate-proanthocyanidin complexes
1个月前
已关闭
In vitro ATP regeneration via immobilized anaerobic glycolytic enzymes: System construction and application in l-theanine production
1个月前
已关闭
Displacement risk in corn and soybean markets: The potential impact of alternative meat
2个月前
已关闭
New developments in surimi technology
3个月前
已完结
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