Lv5
880 积分 2025-10-28 加入
An overview of the functional properties of egg white proteins and their application in the food industry
4个月前
已完结
Modification of functional properties of egg‐white proteins
4个月前
已完结
Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels
4个月前
已完结
Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties
4个月前
已完结
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
4个月前
已完结
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution
4个月前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
4个月前
已完结
Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
4个月前
已完结
Modern techniques efficacy on tofu processing: A review
4个月前
已完结
Modern techniques efficacy on tofu processing: A review
4个月前
已完结
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