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Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
5小时前
已完结
Strong and elastic pea protein hydrogels formed through pH-shifting method
13天前
已完结
Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties
13天前
已完结
Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems
13天前
已完结
Thermally Reversible Emulsion Gels and High Internal Phase Emulsions based Solely on Pea Protein for 3D Printing
13天前
已完结
Biodegradable and Reusable Sponge Material Prepared from Pea Protein for the Effective Removal of Heavy Metals
13天前
已完结
Preparation of size-controllable microparticles from pulse protein coacervates from a protein-polysaccharide phase separation with high emulsifying performance
13天前
已完结
Enhanced stabilization of oil-in-water (O/W) emulsions by fibrillar gel particles from lentil proteins
13天前
已完结
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