Lv11
60 积分 2023-09-13 加入
Flavored Milks
3小时前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification
3个月前
已完结
Influence of different carrageenan contents on the rheological properties and 3D printing suitability of whey isolate protein-based emulsion gels
4个月前
已完结
Development of soy protein isolate-chelator soluble pectin composite gels as extrusion-based 3D food printing inks: Effects of mingling strategy
4个月前
已完结
Impacts of glycation and transglutaminase-catalyzed glycosylation with glucosamine on the conformational structure and allergenicity of bovine β-lactoglobulin
8个月前
已完结
High internal phase emulsions stabilized by pea protein isolate modified by ultrasound and pH-shifting: Effect of chitosan self-assembled particles
10个月前
已完结
Structural and rheology properties of pea protein isolate‐stabilised emulsion gel: Effect of crosslinking with transglutaminase
10个月前
已完结
Comparison of emulsifying properties and emulsion stabilising properties of pea protein isolate with various modification methods
10个月前
已完结
Current Progress in the Extraction, Functional Properties, Interaction with Polyphenols, and Application of Legume Protein
1年前
已完结
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