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198 积分 2024-10-16 加入
Pea and rice proteins with gellan gum and monovalent salts for the development of plant-based gels for food applications
3天前
已完结
Brown rice protein–dietary fibre conjugate improves bioaccessibility of minerals via modifying gelling structure of yoghurt
3天前
已完结
Gel properties of rice proteins-pectin composite and the delivery potential for curcumin: Based on different concentrations and the degree of esterification of pectin
3天前
已完结
A facile strategy for fabricating structural rice-pea binary protein-based gel: Characterization and formation mechanism
3天前
已完结
Characterization of the physiochemical properties, microstructure, and molecular interactions of a novel rice-pea protein gel
3天前
已完结
Regulation of Protein Flexibility and Promoting the Cod Protein Gel Formation Using Ultrasound Treatment
17天前
已完结
Improved qualities of cod-rice dual-protein gel as affected by rice protein: Insight into molecular flexibility, protein interaction and gel properties
18天前
已完结
The mechanism of alkali-induced gel formation in rice protein/egg white protein mixtures: influences of alkali concentration
19天前
已完结
The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature
4个月前
已完结
Interactions of salivary mucins and saliva with food proteins: a review
5个月前
已完结
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