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王三金
Lv4
490 积分
2023-10-31 加入
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Evaluating the effect of thermo-reversible and thermo-irreversible curdlan gels on the gelling properties and in vitro digestibility of myofibrillar protein gels under low-salt condition
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Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein
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Elucidating the mechanisms of ultrasound treatment combined with κ-carrageenan addition enhancing the gelling properties of heat-induced myofibrillar protein gel
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Revealing the role of λ-carrageenan on the enhancement of gel-related properties of acid-induced soy protein isolate/λ-carrageenan system
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A Comparative Study of the Structural and Functional Properties of Chickpea Albumin and Globulin Protein Fractions
1个月前
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Investigation into the physiochemical properties of soy protein isolate and concentrate powders from different manufacturers
1个月前
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Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels
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Chitosan, Gelatin, and Collagen Hydrogels for Bone Regeneration
1个月前
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Comparison and analysis of mechanism of β-lactoglobulin self-assembled gel carriers formed by different gelation methods
1个月前
已完结
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