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100 积分 2024-05-14 加入
Physical and Oxidative Stabilities of O/W Emulsions Formed with Rice Dreg Protein Hydrolysate: Effect of Xanthan Gum Rheology
2天前
已完结
Effect of Tween Emulsifiers on the Shear Stability of Partially Crystalline Oil-in-Water Emulsions Stabilized By Sodium Caseinate
1个月前
已完结
High Homogenization Speeds for Preparing Unstable Myofibrillar Protein–Olive Oil Emulsions
4个月前
已完结
Preparation and characterization of a new food‐grade Pickering emulsion stabilized by mulberry‐leaf protein nanoparticles
4个月前
已完结
Changes in Emulsifying and Physical Properties of Shrimp Oil/Soybean Oil‐in‐Water Emulsion Stabilized by Fish Myofibrillar Protein during the Storage
5个月前
已完结
Inhibition of Lipid Oxidation in Oil-in-Water Emulsions by Interface-Adsorbed Myofibrillar Protein
5个月前
已完结
Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism
6个月前
已完结
Effect of Cysteine on the Functional Properties and Microstructures of Wheat Flour Extrudates
7个月前
已完结
Covalent and non‐covalent interaction of myofibrillar protein and cyanidin‐3‐O‐glucoside: focus on structure, binding sites and in vitro digestion properties
7个月前
已完结
Effect of heat treatment on the binding of selected flavor compounds to myofibrillar proteins
7个月前
已完结
纳米氧化亚铜热力学函数的温度效应研究
7个月前
已采纳
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