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56 积分 2023-05-14 加入
Modification of black soybean (Glycine max(L.)merr.) residue insoluble dietary fiber with ultrasonic, microwave, high temperature and high-pressure, and extrusion
17小时前
待确认
Effects of hydroxyl radical oxidation on myofibrillar protein and its susceptibility to μ-calpain proteolysis
3个月前
已完结
Improving gel properties of egg white protein using coconut endosperm dietary fibers modified by ultrasound and dual enzymolysis combined with carboxymethylation or phosphate crosslinking
3个月前
已完结
Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel
3个月前
已完结
Gel properties and formation mechanism of soy protein isolate gels improved by wheat bran cellulose
3个月前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
3个月前
已完结
Preparation of camellia oil oleogel and its application in an ice cream system
5个月前
已完结
Low oil Pickering emulsion gels stabilized by bacterial cellulose nanofiber/soybean protein isolate: An excellent fat replacer for ice cream
5个月前
已完结
Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
5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
6个月前
已完结
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