Lv11
10 积分 2024-07-24 加入
A review on recent advances in cold plasma technology for the food industry: Current applications and future trends
39分钟前
已完结
Modifying the plant proteins techno-functionalities by novel physical processing technologies: a review
2天前
已完结
Soy protein-based protein composite system: gelation, application, and challenges—a review
2天前
已完结
Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures
3天前
已完结
Effect of microwave heating on the viscoelastic property and microstructure of soy protein isolate gel
3天前
已完结
Soy protein isolates: A review of their composition, aggregation, and gelation
3天前
已完结
Recent advance in modification strategies and applications of soy protein gel properties
3天前
已完结
Review on plant protein–polysaccharide complex coacervation, and the functionality and applicability of formed complexes
1个月前
已完结
Pectin stabilization of soy protein isolates at low pH
1个月前
已完结
Effect of pH on the properties of soy protein–pectin complexes
1个月前
已完结
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