Lv5
920 积分 2023-08-30 加入
Rheological and structural properties of Oleogel base on Soluble Complex of Egg White Protein and Xanthan Gum
7天前
已完结
Swallowing Analysis for Semisolid Food Texture in Poststroke Dysphagic Patients
16天前
已完结
Production and optimization of xanthan gum from three-step sequential enzyme treated cassava bagasse hydrolysate
18天前
已完结
Investigation on 3D printing ability of soybean protein isolate gels and correlations with their rheological and textural properties via LF-NMR spectroscopic characteristics Highly Cited Paper
18天前
已完结
Creation of internal structure of mashed potato construct by 3D printing and its textural properties
23天前
已完结
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review
1个月前
已完结
Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes - A Comprehensive Review
1个月前
已关闭
Influence of deacetylation on the rheological properties of xanthan-guar interactions in dilute aqueous solutions
1个月前
已完结
Evaluation of shear yield stress and apparent viscosity of xanthan gum solutions: application of rheological models and analytical study
2个月前
已完结
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