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30 积分 2024-04-22 加入
Effect of calcium ions concentration on the properties and microstructures of doubly induced sorghum arabinoxylan/soy protein isolate mixed gels
7天前
已完结
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
7天前
已完结
Transglutaminase-Catalyzed Glycosylation Improved Physicochemical and Functional Properties of Lentinus edodes Protein Fraction
7天前
已完结
Rheological and textural properties of acid-induced soybean protein isolate gel in the presence of soybean protein isolate hydrolysates or their glycosylated products
7天前
已完结
Study on properties of TGase-induced pea protein–zein complex gels
9天前
已完结
The Effect of Different Induction Methods on the Structure and Physicochemical Properties of Glycosylated Soybean Isolate Gels
9天前
已完结
Effect of Heat Treatment Combined with TG Enzyme Cross-Linking on the Zein–Pea Protein Complex: Physicochemical and Gel Properties
9天前
已完结
Elucidating the gelation mechanism of soy-potato protein composite gels: Proteomic, molecular, and structural insights
11天前
已完结
Physicochemical and microstructural characteristics of canola meal fermented by autonomously screened Bacillus licheniformis DY145 and its immunomodulatory effects on gut microbiota
11天前
已关闭
Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility
1个月前
已完结
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