Lv4
770 积分 2024-09-24 加入
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
2天前
已完结
Effect of epigallocatechin gallate/transglutaminase synergistic cross-linking on the flavor of surimi gels
2天前
已完结
Isolation, identification and characterization of a novel antimicrobial peptide from Moringa oleifera seeds based on affinity adsorption
19天前
已完结
Sensory evaluation of low‐fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation
28天前
已完结
Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate
1个月前
已完结
Progresses on processing methods of umami substances: A review
1个月前
已完结
Machine learning: An effective tool for monitoring and ensuring food safety, quality, and nutrition
1个月前
已完结
Differences in the microstructure and rheological properties of low-fat yoghurts from goat, sheep and cow milk
1个月前
已完结
Studying stirred yogurt microstructure and its correlation to physical properties: A review
1个月前
已完结
Multi-spectroscopic analysis and molecular simulations provide insights into the noncovalent interactions between the novel antimicrobial peptide Pup2 and Epigallocatechin-3-gallate (EGCG)
1个月前
已完结
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