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28 积分 2024-09-07 加入
Synergistic multifaceted effects of tea saponin concentration on the foaming properties of wheat aqueous phase protein: A next-generation approach to food foam production
16天前
已完结
Modification of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysis
23天前
已完结
Effect of co-pigments on anthocyanins of wild cranberry and investigation of interaction mechanisms
29天前
已完结
Modiffcation of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysis
1个月前
已完结
Modification of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysis
1个月前
已完结
Dual metal synergy promotes electrocatalytic nitrate-to-ammonia conversion in neutral electrolyte
2个月前
已完结
Characterization of a casein-sodium alginate emulsion gel
3个月前
已完结
Covalent modification of whey protein isolate by rosmarinic Acid: Impacts on physicochemical and functional properties
6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
6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
6个月前
已完结
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