Lv6
2170 积分 2024-07-26 加入
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
2个月前
已完结
Modification of emulsifying properties of mussel myofibrillar proteins by high-intensity ultrasonication treatment and the stability of O/W emulsion
2个月前
已完结
Proteins from different sources in a high-fat food matrix influence lipid hydrolysis through bolus coalescence and interactions with bile salts
2个月前
已完结
Exploring the relationship between the interfacial properties and emulsion properties of ultrasound-assisted cross-linked myofibrillar protein
2个月前
已完结
Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band
3个月前
已完结
Conjugated safflower seed oil and its oleogels stabilization properties: Thermodynamic properties, rheology, oxidative stability
5个月前
已完结
UV irradiation improved gel properties and chill‐stored stability of surimi gel
5个月前
已完结
Structuring of oils with high PUFA content: Evaluation of the formulation conditions on the oxidative stability and structural properties of ethylcellulose oleogels
5个月前
已完结
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
5个月前
已完结
Comparison of the effect of vegetable oil and oleogels with different unsaturation on gel properties of Nemipterus virgatus surimi
5个月前
已完结
皖公网安备34019202002308
