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Soybean protein isolate-sodium alginate double network emulsion gels: Mechanism of formation and improved freeze-thaw stability
2天前
已完结
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
1个月前
已完结
Exploring the Interactions of Soybean 7S Globulin with Gallic Acid, Chlorogenic Acid and (−)-Epigallocatechin Gallate
2个月前
已完结
Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate
2个月前
已完结
Improvement of physicochemical and gel properties of chlorogenic acid-modified oxidized myofibrillar proteins by transglutaminase
2个月前
已完结
Ultrasound‐assisted chlorogenic acid‐grafted chitosan soaking of sea bass (Lateolabrax japonicus) fillets to reduce protein oxidation and maintain gel properties
2个月前
已完结
Phosphorylation of myofibrillar proteins and the effect of polyphenols synergistic phosphorylation on proteinaceous gel properties
2个月前
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