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30 积分 2024-09-06 加入
Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure
15小时前
求助中
Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study
17小时前
已完结
Enhancement of foaming performance of hempseed protein by limited enzymatic hydrolysis: From the viewpoint of the structural and interfacial rheological attributes
2天前
求助中
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
14天前
已完结
Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions
14天前
已完结
Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal
2个月前
已完结
Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex
3个月前
已完结
Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates
3个月前
已完结
Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing
3个月前
已完结
Self-assembly of gelatin and phycocyanin for stabilizing thixotropic emulsions and its effect on 3D printing
3个月前
已完结
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