Lv21
158 积分 2024-07-14 加入
Improvement in texture and color of soy protein isolate gel containing capsorubin and carotenoid emulsions following microwave heating
1小时前
已完结
Effect of starch categories and mass ratio of TA/starch on the emulsifying performance and stability of emulsions stabilized by tannic acid-starch complexes
12天前
已完结
Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein
1个月前
已完结
Improvement of Surimi Gel from Frozen-Stored Silver Carp
1个月前
已完结
Ultrasonic treatment influences the compactness of quinoa protein microstructure and improves the structural integrity of quinoa protein at the interfaces of high internal phase emulsion
1个月前
已完结
Quinoa protein: Composition, structure and functional properties
1个月前
已完结
Gelation properties and swallowing characteristics of heat-induced whey protein isolate/chia seed gum composite gels as dysphagia food
1个月前
已完结
Emulsion-filled surimi gel: A promising approach for enhancing gel properties, water holding capacity, and flavor
1个月前
已完结
Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi
1个月前
已完结
Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors
1个月前
已完结
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