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38 积分 2023-11-04 加入
Effects of proteins on emulsion stability: The role of proteins at the oil–water interface
1个月前
已完结
Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein
2个月前
已完结
Functional emulsion gels as pork back fat replacers in Bologna sausage
2个月前
已完结
EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA)
3个月前
已完结
Modulation of sodium distribution and digestion properties in low salt myofibrillar protein gel incorporating γ-polyglutamic acid and transglutaminase: Conformation and microstructure
3个月前
已完结
A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations
3个月前
已完结
Emulsion properties of pork myofibrillar protein in combination with microbial transglutaminase and calcium alginate under various pH conditions
3个月前
已完结
Progressive structural changes of microbial transglutaminase modified fish gelatin during gastric digestion
3个月前
已完结
Effect of soy protein isolate on the techno‐functional properties and protein conformation of low‐sodium pork meat batters treated by high pressure
4个月前
已完结
Enhancing Textural, Cooking and Aroma Attributes of Dried Yellow Alkaline Noodles Through Strategic Ingredient and Process Adjustments
6个月前
已完结
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