Lv5
890 积分 2024-01-18 加入
Amorphous cassava starch/spirulina protein mixtures stabilized Pickering emulsions: Preparation and stability
27天前
已完结
Characterization and storage stability of milk pudding incorporated with cashew nut (Anacardium occidentale L.) testa phenolic extract
3个月前
已完结
Physicochemical characteristics of plant-based drinkable pudding with various ratios of seaweed carrageenan flour as a gelling agent
3个月前
已完结
Physicochemical characteristics of plant-based drinkable pudding with various ratios of seaweed carrageenan flour as a gelling agent
3个月前
已关闭
Impact of Glutenin/Gliadin Ratio and Maltodextrin on Structural and Functional Properties of Soy Protein Isolate–Wheat Gluten Protein Composite Gel
3个月前
已关闭
Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition
3个月前
已完结
Enhancing the structural stability of low-infill-density 3D printed soy protein isolate using cassava starch: Rheology, microstructure, and mechanical properties
3个月前
已完结
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
3个月前
已完结
Evaluation of protein–polysaccharide interactions through ζ‐potential and particle size measurements to assess their functionality in wine
3个月前
已完结
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
3个月前
已完结
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