Lv21
138 积分 2023-12-19 加入
The interaction mechanism of different ionic polysaccharides with myofibrillar protein and its contribution to the heat‐induced gels
4小时前
待确认
Food 3D printing: Effect of heat transfer on print stability of chocolate
1个月前
已完结
Influence of variation in phase ratio and protein content on physicochemical properties and structure of soy protein isolate-konjac glucomannan double emulsion gels applicable as solid cubic fat substitutes
1个月前
已完结
Preparation and characterization of high internal phase Pickering emulsions stabilized by hordein-chitosan composite nanoparticles
5个月前
已完结
4D printing system stimulated by curcumin/whey protein isolate nanoparticles: A comparative study of sensitive color change and post-processing
5个月前
已完结
Progress in 4D/5D/6D printing of foods: applications and R&D opportunities
6个月前
已完结
Effect of konjac oligo‐glucomannan on emulsifying properties of myofibrillar protein
7个月前
已完结
Changes in Protein Characteristics during Soybean Storage under Adverse Conditions As Related to Tofu Making
7个月前
已完结
Reducing the Allergenicity of α-Lactalbumin after Lipid Peroxidation
8个月前
已完结
Impact of Interfacial Composition on Lipid and Protein Co-Oxidation in Oil-in-Water Emulsions Containing Mixed Emulisifers
9个月前
已完结
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