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130 积分 2023-01-07 加入
Comparative study on the effect of different salts on surimi gelation and gel properties
4天前
已完结
Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism
1年前
已完结
Flavor binding by whey proteins[J]. Milchwisschaft, 1985, 40(10): 596-599
1年前
已完结
Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties
1年前
已完结
Food protein glycation: A review focusing on stability and in vitro digestive characteristics of oil/water emulsions
1年前
已完结
Effects of glycation methods on the interfacial behavior and emulsifying performance of soy protein isolate-gum Arabic conjugates
1年前
已完结
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