2026-11-01 · 3 篇
Food research international (Ottawa, Ont.)
pH偏移改性白虾（凡纳滨对虾）粉增强与κ-卡拉胶的共凝胶化及吞咽功能
pH-shifting modification of white shrimp (Penaeus vannamei) powder enhances co-gelation with κ-carrageenan and swallowing functionality.
Food research international (Ottawa, Ont.)
具有优异结构自支撑性能的豌豆蛋白-黄原胶复合乳液凝胶的制备及其3D打印行为
Fabrication of pea protein-xanthan gum complex emulsion gels with excellent structural self-supporting properties and their 3D-printing behaviour.
Food research international (Ottawa, Ont.)
由结构化山茶籽油体经内部油凝胶化稳定的多隔室高内相乳液：改善流变学特性与吞咽行为
Multi-compartment high internal phase emulsions stabilized by structured Camellia seed oil body with internal oleogelation for improved rheological properties and swallowing behaviors.