Lv317
310 积分 2023-06-27 加入
Effect of combined enzyme and ultrasound treatment on the structure and gel properties of soy protein isolate: A comparative study of alkaline protease and pepsin
13天前
已完结
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
13天前
已完结
A comparative study on gelation behaviours of lentil-dairy binary protein gels treated by heat and microbial transglutaminase
23天前
已完结
Functional properties of milk protein concentrate and micellar casein concentrate as affected by transglutaminase treatment
23天前
已完结
Modified whey protein isolate gel prepared by thermal aggregation combined with transglutaminase crosslinking achieves Casein-like slow digestion in vitro and in vivo
23天前
已完结
Improved textural properties of transglutaminase treated milk acid gel: Influence of citric acid
23天前
已完结
Sodium caseinate/gellan gum emulsion gels for zeaxanthin dipalmitate delivery: Preparation, characterization, and gelation mechanism
23天前
已完结
Kinetic aspects of casein micelle cross-linking by transglutaminase at different volume fractions
23天前
已完结
Transglutaminase crosslinked sodium caseinate/starch/tri calcium phosphate based flexible sponge grafts
23天前
已完结
Effect of microbial transglutaminase on functional, rheological, and structural properties of lentil protein-casein binary gels
23天前
已完结
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