Lv1
48 积分 2024-09-07 加入
Modiffcation of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysis
2天前
已完结
Modification of structural and functional properties of camelina protein treated with ultrasound-assisted enzymatic hydrolysis
2天前
已完结
Dual metal synergy promotes electrocatalytic nitrate-to-ammonia conversion in neutral electrolyte
8天前
已完结
Characterization of a casein-sodium alginate emulsion gel
1个月前
已完结
Covalent modification of whey protein isolate by rosmarinic Acid: Impacts on physicochemical and functional properties
4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
4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
4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
4个月前
已完结
Application of protein-polysaccharide Maillard conjugates as emulsifiers: Source, preparation and functional properties
4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
5个月前
已完结
皖公网安备34019202002308
