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40 积分 2024-03-22 加入
Research Advances in Plant Protein-Based Products: Protein Sources, Processing Technology, and Food Applications
4小时前
已完结
A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
2天前
已完结
Various factors affecting the gel properties of surimi: A review
2天前
已完结
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels
3天前
已完结
Development and characterization of quinoa protein-fucoidan emulsion gels with excellent rheological properties for 3D printing and curcumin encapsulation stability
1个月前
已完结
Insight into structural changes in heat-induced whey protein-fucoidan hydrogel by SR-IR and molecular docking techniques
1个月前
已完结
Effect of cold plasma synergistic acid induction on the quality characteristics of casein gel
2个月前
已完结
Differences and mechanisms of color deterioration in three types of ready-to-eat shellfishes during storage
2个月前
已完结
Effect of cold plasma synergistic acid induction on the quality characteristics of casein gel
2个月前
已完结
Binding Kinetics and Structural Analysis of Chickpea Protein Interactions with Spent Coffee Phenolics Under Varying pH and Concentrations
3个月前
已完结
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