Lv41
430 积分 2024-05-07 加入
Effects of microfluidization time on the structural, physiochemical and functional properties of walnut protein
2小时前
待确认
Progress in microencapsulation of probiotics: A review
7天前
已完结
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
7天前
已完结
The effect of extreme acid-induced soybean glycinin molten globules state on foaming ability
10天前
已完结
Effect of different superfine grinding technologies on the physicochemical and antioxidant properties of tartary buckwheat bran powder
16天前
已完结
Differences in protein hydrolysis on quality of fermented milk: The changes in structure and processing characteristics
16天前
已完结
Effect of multiple-frequency ultrasound-assisted transglutaminase dual modification on the structural, functional characteristics and application of Qingke protein
30天前
已完结
High Internal Phase Emulsions Stabilized by Pea Protein Isolate Modified by Ultrasound Combined with pH-Shifting: Micromorphology, Rheology, and Physical Stability
30天前
已完结
Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions
1个月前
已完结
Structural and Gel Textural Properties of Soy Protein Isolate When Subjected to Extreme Acid pH-Shifting and Mild Heating Processes
1个月前
已完结
皖公网安备34019202002308
