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470 积分 2024-10-24 加入
Saltiness perception mechanism and salt reduction strategies in food
10分钟前
待确认
Effect of gum arabic on freeze-thaw stability, pasting and rheological properties of tapioca starch and its derivatives
30分钟前
已完结
Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami
35分钟前
已完结
Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut ( Trapa bispinosa ) starch
57分钟前
已完结
Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy
1小时前
已完结
Saffron and beetroot extracts encapsulated in maltodextrin, gum Arabic, modified starch and chitosan: Incorporation in a chewing gum system
1小时前
已完结
Physiochemical characteristics and rheological investigations of camellia oil body emulsions stabilized by gum tragacanth as a coating layer
18小时前
已完结
Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions
18小时前
已完结
Effect of partial replacement of fat with added water and tragacanth gum (Astragalus gossypinus and Astragalus compactus) on the physicochemical, texture, oxidative stability, and sensory property of reduced fat emulsion type sausage
19小时前
已完结
Extraordinary high preservation of the dispersion state of Au nanoparticles during freeze-thawing and freeze-drying with gum arabic
1天前
已关闭
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