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36 积分 2023-11-09 加入
Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism
3天前
已完结
Ultrasound-induced gelation of proteins in plant-based milk: Structural modifications, rheological properties and network formation mechanism
6天前
已完结
High internal phase Pickering emulsion stabilized by sea bass protein microgel particles: Food 3D printing application
9天前
已完结
Effect of three unsaturated fatty acids on the protein oxidation and structure of myofibrillar proteins from rainbow trout (Oncorhynchus mykiss)
22天前
已完结
Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability
23天前
已完结
Properties and microstructures of golden thread fish myofibrillar proteins gel filled with diacylglycerol emulsion: Effects of emulsifier type and dose
1个月前
已完结
Prospects of cowpea protein as an alternative and natural emulsifier for food applications: Effect of pH and oil concentration
1个月前
已完结
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
1个月前
已完结
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
1个月前
已完结
Emulsion gel-based 3D printable fat analogue prepared with pea protein isolate
1个月前
已完结
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