Lv11
70 积分 2024-09-07 加入
Ultrasound‐induced food protein‐stabilized emulsions: Exploring the governing principles from the protein structural perspective
2天前
已完结
Dialdehyde carboxylated cellulose green crosslinked soybean protein isolate based on Schiff base reaction to improve the emulsification performance and stability of emulsion
2天前
待确认
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
7天前
已完结
Study on the formation mechanism of pea protein nanofibrils and the changes of structural properties of fibril under different pH and temperature
7天前
已完结
Selection of extreme phenotypes: the role of clinical observation in translational research
15天前
已完结
Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties
15天前
已完结
Exploring the interfacial behavior and foam characteristics of various soy protein aggregates: Insights of morphology and conformational flexibility
15天前
已完结
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
19天前
已完结
Enhance quinoa protein foaming properties through amyloid-like fibrillation and 2S albumin blending
22天前
已完结
Foaming properties of the complex of whey protein isolate fibrils and octenyl succinate starch and the application in angel cake
1个月前
已完结
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