Lv2
162 积分 2025-11-13 加入
Ultrasound-assisted alkaline treatment promoted covalent complexation of soy protein isolate with ferulic acid into coating formation for guava preservation
21小时前
求助中
Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake
21小时前
已完结
Effect of atmospheric-pressure cold plasma (ACP) treatment on the structure and function of WPI-EGCG complexes
1天前
已完结
Effects of fish skin collagen peptide on physicochemical properties of frozen dough and quality and antioxidant activity of steamed bread
2天前
已完结
Effect of ethanol addition on the physicochemical, structural and in vitro digestive properties of Tartary buckwheat starch-quercetin/rutin complexes
2天前
已完结
Effect of water-induced changes in molecular structure and vapor pressure on the heterogeneous hygrothermal degradation of konjac glucomannan
2天前
已完结
Phosphate substitution degree-dependent modulation of stability and steamed bread quality in frozen dough: Insights from phosphorylated long-chain inulin
2天前
已完结
Effects of Konjac glucomannan with different viscosities on the rheological and microstructural properties of dough and the performance of steamed bread
2天前
已完结
Improved functional properties of rice proteins via ultrasound assisted protein glutaminase (PG) deamidation: Insights into the structure-solubility relationship
8天前
已关闭
Ultrasound-assisted fermentation of doughs enriched with 7S and 11S soy protein fractions: impacts on quality and protein–protein interactions
10天前
已完结
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