Lv3
290 积分 2024-07-18 加入
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
13小时前
待确认
Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties
14小时前
已完结
A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan
14小时前
已完结
Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
14小时前
已完结
The mechanism of alkali-induced gel formation in rice protein/egg white protein mixtures: influences of alkali concentration
15小时前
已完结
Rheological property, β-carotene stability and 3D printing characteristic of whey protein isolate emulsion gels by adding different polysaccharides
17小时前
已完结
Low- and high-temperature processed potato protein concentrates as alternatives to fishmeal in greater amberjack Seriola dumerili diets
18小时前
已完结
Heat-induced gelation, rheology and stability of oil-in-water emulsions prepared with patatin-rich potato protein
18小时前
已完结
Structure, interfacial adsorption and emulsifying properties of potato protein isolate modified by chitosan
19小时前
已完结
Potato protein: current review of structure, technological properties, and potential application on spray drying microencapsulation
20小时前
已完结
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