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20 积分 2023-04-04 加入
Influence of lactic, citric and phosphoric acids on the properties of concentrated lactose solutions
2天前
已完结
Protein-polyphenol functional ingredients: The foaming properties of lactoferrin are enhanced by forming complexes with procyanidin
3个月前
已完结
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein
4个月前
已完结
Protein aggregation and bioprocessing
6个月前
已完结
Impact of pH-dependent succinylation on the structural features and emulsifying properties of chicken liver protein
6个月前
已完结
Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity
6个月前
已完结
Effects of bleaching on characteristics and gellingproperty of gelatin from splendid squid (Loligo formosana) skin
6个月前
已完结
Impact of pH-shift processing combined with ultrasonication on structural and functional properties of proteins isolated from rainbow trout by-products
6个月前
已完结
Study on the interaction mechanism, physicochemical properties and application in oil-in-water emulsion of soy protein isolate and tannic acid
1年前
已完结
Effects of pile fermentation on the physicochemical, functional, and biological properties of tea polysaccharides
1年前
已完结
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