Lv65
2350 积分 2023-09-20 加入
Effects of Mesona chinensis polysaccharide on the thermostability, gelling properties, and molecular forces of whey protein isolate gels
1个月前
已完结
Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
1个月前
已完结
Controlling high amylose corn starch modulates the structural features and digestive properties of rice noodles
1个月前
已完结
One-pot preparation of V-type porous starch by thermal-stable amylase hydrolysis of normal maize starch in hot aqueous ethanol solution
1个月前
已完结
Controlling the digestibility and multi-level structure of waxy rice starch by complexation with Artemisia sphaerocephala Kracsh Gum
1个月前
已完结
Preparation and properties of a metal-organic frameworks polymer material based on Sa-son seed gum capable of simultaneously absorbing liquid water and water vapor
1个月前
已完结
Pomegranate peel extract incorporated soy protein isolate/Artemisia sphaerocephala Krasch. gum composite films for fresh-cut apples preservation
1个月前
已完结
Incorporating κ-carrageenan regulates the gel properties and structural characteristics of corn starch-soy protein isolate based ternary system
1个月前
已完结
Effects of egg white on physicochemical and functional characteristics of steamed cold noodles (a wheat starch gel food)
5个月前
已完结
Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein
5个月前
已完结
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