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440 积分 2025-10-29 加入
Ultrasound-assisted pH shift-induced interfacial remodeling for enhancing soluble yeast protein content: Effects on structure and interfacial properties of proteins under different treatment conditions
9小时前
待确认
Enhancing structure, functionality, in vitro digestibility and bioactivity of yeast protein by pH-shifting assisted ultrasonication treatment
9小时前
已完结
Optimizing yeast protein properties through moderate high-pressure homogenization: A study on structural and functional enhancements
11小时前
已完结
Improvement of low-oil gelatin emulsions performance by adjusting the electrostatic interaction between gelatin and nanocellulose with different morphologies
3个月前
已完结
Ultrasound pretreatment combined with emulsion coagulant: Synergistic effects on soybean protein gel properties and salt-coagulated tofu quality
3个月前
已完结
Synergistic effects of multi-frequency ultrasonication on starch-gum interactions for sialorrhea management: Implications for structural, functional, digestibility properties, and molecular docking studies
3个月前
已完结
Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios
3个月前
已完结
Encapsulation of Antarctic krill oil in alginate-gelatin hydrogel alleviates hyperlipidemia in high-fat-diet fed rats
3个月前
已关闭
Interactions between recrystallized rice starch and flavor molecules
3个月前
已完结
Bovine Bone Gelatin-Derived Peptides: Food Processing Characteristics and Evaluation of Antihypertensive and Antihyperlipidemic Activities
3个月前
已完结
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