Lv4
440 积分 2024-07-23 加入
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure
22天前
已完结
Structure and Morphology of Wheat Gluten Films: From Polymeric Protein Aggregates toward Superstructure Arrangements
22天前
已完结
Influence of protein type, content and polymerization on in vitro starch digestibility of sorghum noodles
22天前
已完结
Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review
2个月前
已完结
A comprehensive review of gluten-free foods: Addressing quality defects and exploring novel enrichment strategies
2个月前
已完结
Unraveling the molecular interaction mechanisms of antifreeze peptides with ice crystals and myofibrillar proteins: Insights from multispectral and molecular simulation analyses
2个月前
已完结
High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions
2个月前
已完结
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