Lv11
20 积分 2026-04-09 加入
How superheated steam treatment modifies the physicochemical, functional, nutritional, and anti-nutritional attributes: A case study on guar bean flour
5天前
已完结
Pressure-dominated steam explosion for modifying textured soy proteins: Structure and in vitro digestion kinetics
5天前
已完结
Gelation mechanism of high soluble dietary fiber okara-egg tofu induced by combined treatment of steam explosion and enzymatic hydrolysis
6天前
已完结
Effect of steam explosion treatments on the functional properties and structure of camellia (Camellia oleifera Abel.) seed cake protein
6天前
已完结
Ultrasound-assisted pH-shifting treatment: Effects on egg yolk protein interfacial adsorption and emulsification properties
7天前
已完结
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
7天前
已完结
Production of glycerylphosphorylcholine-enriched defatted egg yolk powder through integrated enzymatic and supercritical CO2 processing
7天前
已完结
Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)
10天前
已完结
Production, structure–function relationships, mechanisms, and applications of antifreeze peptides
11天前
已完结
New insights into the cryoprotective mechanism of antifreeze peptides for surimi: Dual regulation of ice crystals and myosin
11天前
已完结
皖公网安备34019202002308
