Lv11
40 积分 2024-07-07 加入
Recent advance in modification strategies and applications of soy protein gel properties
2小时前
已完结
Comparative study of interaction and complex formation of Tremella fuciformis polysaccharide with whey protein, lentil protein, and soy protein isolates
2个月前
已完结
优化质地和机械性能：pH调节的金属-酚网络对大豆分离蛋白凝胶的影响
2个月前
已完结
Optimizing texture and mechanical properties: The impact of pH-modulated metal-phenolic networks on soy protein isolate gels
3个月前
已完结
Chitosan mitigates the beany flavor and improves the functional properties of soy protein isolate via the electrostatic interaction
3个月前
已完结
Fabrication and stability of dual Pickering double emulsions stabilized with food-grade particles
3个月前
已完结
Effect of heat treatment on the release of off-flavor compounds in soy protein isolate
3个月前
已完结
Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene
4个月前
已完结
Tailoring the properties of double-crosslinked emulsion gels using structural design principles: Physical characteristics, stability, and delivery of lycopene
4个月前
已完结
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