Lv11
68 积分 2024-09-07 加入
Characterization of a casein-sodium alginate emulsion gel
1小时前
待确认
Covalent modification of whey protein isolate by rosmarinic Acid: Impacts on physicochemical and functional properties
2个月前
已完结
Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review
2个月前
已完结
Characteristic of the interaction mechanism between soy protein isolate and functional polysaccharide with different charge characteristics and exploration of the foaming properties
2个月前
已完结
Structural modification and foaming enhancement of winged bean protein isolate via heat treatment: Implications for high-quality plant-based whipped cream applications
2个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
2个月前
已完结
Post-acid modification-enhanced gelation of casein-tamarind seed polysaccharide-based medium internal phase emulsion and its application in 3D printing
4个月前
已完结
Air-water interfacial adsorption mechanism of whey protein/β-glucan complexes induced by phase behavior: development of an emerging foaming agent
4个月前
已完结
Highly stable emulsion gels with micellar casein based on the jamming transition, for bioactive molecule delivery
5个月前
已完结
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