Lv2
110 积分 2024-02-18 加入
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties
3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
3个月前
已完结
Effect of different oils and ultrasound emulsification conditions on the physicochemical properties of emulsions stabilized by soy protein isolate
3个月前
已完结
Characterization of responsive zein-based oleogels with tunable properties fabricated from emulsion-templated approach
3个月前
已完结
Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C
3个月前
已关闭
Mechanisms of meat batter stabilization: A review
3个月前
已完结
Role of ultrasound and l-lysine/l-argnine in improving the physical stability of myosin-soybean oil emulsion
4个月前
已完结
Effects of l-arginine/l-lysine modifications on the protein structure, binding interactions, and functional properties of soy protein hydrolysate
4个月前
已完结
Characterization of the microstructure, interfacial properties and crystallisation behaviours of milk fat globule and membrane isolated from acidified bovine milk and sweet whey
5个月前
已完结
Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels
6个月前
已完结
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