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10 积分 2025-03-25 加入
Industrial Application of Protein Hydrolysates in Food
16小时前
已完结
Food emulsions: principles, practice, and techniques
16小时前
已完结
Influence of pH value on microstructure of oil-in-water emulsions stabilized by chickpea protein flour
8天前
已完结
High‐intensity ultrasound modification of techno‐functional and structural properties of white finger millet protein fractions
24天前
已完结
Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages
25天前
已完结
Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment
1个月前
已完结
Encapsulation of quercetin in biopolymer-coated zein nanoparticles: Formation, stability, antioxidant capacity, and bioaccessibility
1个月前
已完结
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
1个月前
已完结
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
1个月前
已完结
Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate
1个月前
已完结
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