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30 积分 2023-11-09 加入
Monosaccharide-induced glycation enhances gelation and physicochemical properties of myofibrillar protein from oyster (Crassostrea gigas)
2天前
已完结
The conformational modification of myofibrillar protein by magnetic field improves its emulsification properties
2天前
已完结
Edible polysaccharide-based oleogels and novel emulsion gels as fat analogues: A review
3天前
已完结
Advances of protein-based emulsion gels as fat analogues: Systematic classification, formation mechanism, and food application
3天前
已完结
Influence of starch-protein interactions on the digestibility and chemical properties of a 3D-printed food matrix based on salmon by-product proteins
2个月前
已完结
Freeze–thaw stability of high‐internal‐phase emulsion stabilized by chickpea protein microgel particles and its application in surimi
2个月前
已完结
A natural protein-lipid co-assembly as efficient Pickering emulsifier from egg yolk sphere microgel prepared via high- pressure homogenization
2个月前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
3个月前
已完结
Effect of Low and High pH Treatment on the Functional Properties of Cod Muscle Proteins
3个月前
已完结
Sustainable utilization of proteins from fish processing by-products: Extraction, biological activities and applications
3个月前
已完结
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