Lv31
270 积分 2026-03-09 加入
Improvement of gel frozen stability: effect of the ice structure protein extracted from the winter wheat in firid region on the physicochemical, structure, water distribution, rheological properties, and microstructure of the soybean protein
1小时前
已完结
Elaboration of Cationic Soluble Soybean Polysaccharides-Epigallocatechin Gallate Nanoparticles with Sustained Antioxidant and Antimicrobial Activities
1个月前
已完结
Multifunctional Metal–Phenolic Networks: A Game‐Changer in Food Preservation Technologies
1个月前
已完结
Fermentation of sauerkraut using soybean whey and analysis of quality characteristics
1个月前
已完结
New insights into oligosaccharides as cryoprotectants to alleviate multiple freeze-thaw cycles induced phase separation of liquid egg white
2个月前
已完结
Revolutionizing cryopreservation: Bio-based cryoprotectants, mechanisms, and advanced applications for sustainable pan-food systems
2个月前
已完结
Review on the preparation, biological activities and applications of curdlan and its derivatives
2个月前
已完结
Incorporation of Soymilk Lipid into Soy Protein Coagulum by the Addition of Calcium Chloride
2个月前
已完结
Relationship between Protein Composition and Coagulation Reactivity, Particulate Formation, and Incorporation of Lipids in Soymilk
2个月前
已完结
Soybean Components Affect Physicochemical Properties of Soymilk, Coagulation Reactivity and Tofu Texture
2个月前
已完结
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