Lv59
854 积分 2025-04-09 加入
Effects of different temperatures on the physicochemical characteristics, microstructure and protein structure of preserved egg yolk
1小时前
已完结
Reversible and irreversible changes in protein secondary structure in the heat- and shear-induced texturization of native pea protein isolate
1小时前
已完结
Development of soy protein isolate emulsion gels as extrusion-based 3D food printing inks: Effect of polysaccharides incorporation
4天前
已完结
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
4天前
已完结
Structural, gelation properties and microstructure of rice glutelin/sugar beet pectin composite gels: Effects of ionic strengths
12天前
已完结
Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system
13天前
已完结
Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study
14天前
已完结
Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition
14天前
已完结
Effects of interaction between wheat bran dietary fiber and gluten protein on gluten protein aggregation behavior
20天前
已完结
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
20天前
已完结
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