Lv11
46 积分 2023-05-14 加入
Preparation of camellia oil oleogel and its application in an ice cream system
30天前
已完结
Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
30天前
已完结
Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
1个月前
已完结
Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie
2个月前
已完结
Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins
2个月前
已完结
Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein
2个月前
已完结
Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
2个月前
已完结
An overview of the functional properties of egg white proteins and their application in the food industry
2个月前
已完结
Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
2个月前
已完结
Preparation and characterization of pea protein isolate-egg white protein composite gels
2个月前
已完结
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