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36 积分 2023-11-21 加入
Tunable rice protein–starch composite soft gels: Structural role of ultrasound-modified protein
21小时前
待确认
Regulating heat-induced fibrous whey protein-wheat starch composite emulsion gels as dysphagia food by preheating temperature: Insights from protein-starch interactions
1天前
已完结
Investigation of the effects of addition of carboxy methyl cellulose (CMC) and tapioca starch (TS) on the beef patties targeted to the needs of people with dysphagia: A mixture design approach
6天前
已完结
Salmon protein gel enhancement for dysphagia diets: Konjac glucomannan and composite emulsions as texture modifiers
6天前
已完结
Formulation and characterisation of protein-rich custard-like soft food intended for the elderly with swallowing difficulties
9天前
已完结
Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet
9天前
已完结
Development of wet media milled purple sweet potato particle-stabilized pickering emulsions: The synergistic role of bioactives, starch and cellulose
1个月前
已完结
Nano/Submicrometer milled red rice particle-stabilized Pickering emulsions and their antioxidative properties
1个月前
已完结
Use of compression behaviour of legume seeds in view of impact grinding prediction
3个月前
已完结
Qualitative Characterization of Unrefined Durum Wheat Air-Classified Fractions
3个月前
已完结
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