Lv21
190 积分 2023-11-29 加入
Effect of frozen storage on the viscoelastic properties of mixed legume-surimi gels
3小时前
待确认
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
1个月前
已完结
Preparation, characterization of curdlan-based emulsion micro-gel particles and its application in low-fat pork sausages
1个月前
已完结
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications
1个月前
已完结
Natural polymer-sourced interpenetrating network hydrogels: Fabrication, properties, mechanism and food applications
1个月前
已完结
Fabrication of agarose/fish gelatin double-network hydrogels with high strength and toughness for the development of artificial beef tendons
1个月前
已完结
Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe
1个月前
已完结
Role of conformation transition of high acyl gellan in the design of double network hydrogels
1个月前
已完结
Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein
1个月前
已完结
Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan
1个月前
已完结
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