Lv1
54 积分 2024-06-27 加入
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins
2小时前
待确认
An Innovation in Magnetic Field Assisted Freezing of Perishable Fruits and Vegetables: A Review
2个月前
已完结
米糠油的营养成分及其营养功能：综述
2个月前
已完结
Isolation and characterization of protein fractions from deoiled rice bran
2个月前
已完结
Tunable rheological properties of high internal phase emulsions stabilized by phosphorylated walnut protein/pectin complexes: The effects of pH conditions, mass ratios, and concentrations
3个月前
已完结
High internal phase Pickering emulsions stabilized by egg yolk-carboxymethyl cellulose as an age-friendly dysphagia food: Tracking the dynamic transition from co-solubility to coacervates
3个月前
已完结
Effect of soybean protein-isolate-catechin edible film and coating on the storage quality of bean bun
3个月前
已完结
Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate–rutin non-covalent complexes
3个月前
已完结
Effect of deodorization conditions on fatty acid profile, oxidation products, and lipid-derived free radicals of soybean oil
3个月前
已完结
Analyzing changes in volatile flavor compounds of soy protein isolate during ultrasonic-thermal synergistic treatments using electronic nose and HS-SPME-GC-MS combined with chemometrics
3个月前
已完结
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