Lv45
588 积分 2023-11-06 加入
Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels
1小时前
已完结
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
1小时前
已完结
Effects and mechanisms of different κ-carrageenan incorporation forms and ionic strength on the physicochemical and gelling properties of myofibrillar protein
2小时前
已完结
Effect of limited proteolysis and CaCl2 on the rheology, microstructure and in vitro digestibility of pea protein-carboxymethyl cellulose mixed gel
2小时前
已完结
Ionic strength effect on the structure and dynamics of colloidal dispersions with weak attractive interactions
2小时前
已完结
Heat-induced gels from pea protein soluble colloidal aggregates: Effect of calcium addition or pH adjustment on gelation behavior and rheological properties
2小时前
已完结
Novel Pickering bigels stabilized by whey protein microgels: Interfacial properties, oral sensation and gastrointestinal digestive profiles
1天前
已完结
Changes in bioactive compounds present in beef burgers formulated with walnut oil gelled emulsion as a fat substitute during in vitro gastrointestinal digestion
1天前
已完结
Physicochemical properties and in vitro digestion behavior of emulsion micro-gels stabilized by κ-carrageenan and whey protein: Effects of sodium alginate addition
1天前
已完结
Controlling release of astaxanthin in β-sitosterol oleogel-based emulsions via different self-assembled mechanisms and composition of the oleogelators
1天前
已完结
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