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40 积分 2023-04-25 加入
Emulsifying and Foaming Properties of Heat-denatured Soybean 11S Globulins in Relation to Their Surface Hydrophobicity
9个月前
已完结
Destabilization and fat crystallization of whippable emulsions (toppings) studied by pulsed NMR
10个月前
已完结
Protein-lipid interactions in food systems: a review
10个月前
已完结
Structural and Functional Changes of Hen's Egg Yolk Low-Density Lipoproteins with Phospholipase A2
11个月前
已完结
Solubility and emulsifying properties of caseins and whey proteins modified enzymatically by trypsin
1年前
已关闭
Competitive Displacement of Sodium Caseinate by Low-Molecular-Weight Emulsifiers and the Effects on Emulsion Texture and Rheology
1年前
已完结
Konjac gum and maltodextrin compound tablets as carriers of IgY for sustained release in stomach
1年前
已完结
Changes in rheological behaviour and functional properties of hen's egg yolk induced by processing and fermentation with phospholipases
1年前
已完结
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