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80 积分 2025-02-06 加入
Gelation of Cross-Linked Casein under Small and Large Shear Strain
2个月前
已完结
The Hofmeister series: Anion effect on microbial transglutaminase cross-linked soybean protein isolate hydrogels
2个月前
已完结
Thermal aggregation and gelation behaviors of glucono-δ-lactone-induced soy protein hydrolysate gels: Effects of protein and coagulant concentrations
2个月前
已关闭
Elevating the critical gelling concentration of soy protein by disulfide bond cleavage during preheating treatment
2个月前
已完结
Effect of cold plasma synergistic acid induction on the quality characteristics of casein gel
2个月前
已完结
Enhancement of gel characteristics of curdlan thermo-irreversible gels by β-cyclodextrin and its possible mechanisms
2个月前
已完结
The dissolution of galactomannans in type II/III deep eutectic solvents: Effect of polysaccharide structure and interaction mechanism
2个月前
已完结
Effects of pH-shifting combined with ion immersion on gel properties and protein aggregation behavior of soybean protein isolate
2个月前
已完结
Molecular modification of low-dissolution soy protein isolates by anionic xanthan gum, neutral guar gum, or neutral konjac glucomannan to improve the protein dissolution and stabilize fish oil emulsion
2个月前
已完结
Heteroprotein complex coacervates of soy protein isolate and type-A gelatin: Formation mechanism, structure and rheological properties
2个月前
已完结
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