Lv3
260 积分 2023-04-10 加入
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions
6天前
已完结
Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies
17天前
已完结
Effect of freeze-thaw cycles on the quality of Yuba with different protein-lipid ratios on its protein-lipid network system
23天前
已完结
Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability
26天前
已完结
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
27天前
已完结
Physicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification
27天前
已完结
Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate
27天前
已完结
Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
29天前
已完结
Effect of various physical modifications of pea protein isolate (PPI) on 3D printing behavior and dysphagia properties of strawberry-PPI gels
3个月前
已完结
Hybrid high‐protein yogurt made with partial replacement of milk proteins by pea proteins
4个月前
已完结
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