Lv3
206 积分 2023-10-10 加入
Stability, microstructural and rheological properties of camellia oil emulsion stabilized by sodium caseinate with konjac glucomannan
24天前
已完结
Preparation and swallowing properties of whey protein gel modified with konjac glucomannan for dysphagia food
24天前
已完结
Physical and Gastrointestinal Digestive Properties of Sodium Caseinate Emulsions Regulated by Four Different Polysaccharides
24天前
已完结
Polysaccharides from Pachyrhizus erosus roots: Extraction optimization and functional properties
1个月前
已完结
Optimization of enzymatic extraction of pectin from Opuntia ficus indica cladodes after mucilage removal
1个月前
已完结
Pectin fractions extracted sequentially from Cerasus humilis: their compositions, structures, functional properties and antioxidant activities
1个月前
已完结
Influence of Auricularia cornea Polysaccharide Coating on the Stability and Antioxidant Activity of Liposomes Ginsenoside Rh2
1个月前
已完结
Effect of phosphorylated long‐chain inulin on the quality characteristics of fresh noodles
1个月前
已完结
Effect of monosaccharide composition and proportion on the bioactivity of polysaccharides: A review
1个月前
已完结
The effect of wheat bran dietary fibre and raw wheat bran on the flour and dough properties: A comparative study
1个月前
已关闭
皖公网安备34019202002308
