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10 积分 2024-09-26 加入
Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition
2个月前
已完结
Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties
2个月前
已完结
Non-covalent interactions between proteins and polysaccharides
2个月前
已完结
The effects of sodium alginate and calcium levels on pea proteins cold-set gelation
2个月前
已完结
Effect of sodium alginate with three molecular weight forms on the water holding capacity of chicken breast myosin gel
2个月前
已完结
Various factors affecting the gel properties of surimi: A review
2个月前
已完结
Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
2个月前
已完结
Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
2个月前
已完结
Effects of konjac glucomannan on physical properties and microstructure of fish myofibrillar protein gel: Phase behaviours involved
2个月前
已完结
Changes of rheological behavior, thermal and microstructural properties of myofibrillar protein-κ-carrageenan mixed sol as mediated by NaCl concentration
2个月前
已完结
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