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84 积分 2023-03-21 加入
Foams Stabilized by β-Lactoglobulin Amyloid Fibrils: Effect of pH
29天前
已完结
Influence of particle size on powder flow behaviour, textural and viscoelastic properties of milk-based whippable emulsions
1个月前
已关闭
Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability
2个月前
已完结
Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
2个月前
已完结
Effect of Xanthoceras sorbifolium bunge leaves saponins on the foaming properties of whey protein isolate at varying pHs: Correlation between interface, rheology, and foaming characteristics
2个月前
已完结
Exploration of interaction between porcine myofibrillar proteins and selected ketones by GC–MS, multiple spectroscopy, and molecular docking approaches
2个月前
已完结
Adsorption of microgel aggregates formed by assembly of gliadin nanoparticles and a β-lactoglobulin fibril-peptide mixture at the air/water interface: Surface morphology and foaming behavior
2个月前
已完结
Physicochemical and foam properties of ovalbumin-carboxymethylcellulose mixtures after mild heat treatment: Comparison of electrostatic repulsion and attraction
2个月前
已完结
Structure and functional properties of rice protein–dextran conjugates prepared by the Maillard reaction
2个月前
已完结
Identification of Protein Surfaces and Interaction Sites by Hydrophilicity Analysis
2个月前
已完结
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