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40 积分 2025-09-28 加入
Preparation of hollow salt particles based on multiple salt reduction strategies for enhanced saltiness perception
1个月前
已完结
Fabrication and saltiness enhancement of salt hollow particles by interface migration
1个月前
已完结
A strategy for regulating conformational of mulberry leaf protein based on cold plasma modification: Implications for foaming and interfacial properties
3个月前
已关闭
Study on the oil-water interfacial adsorption behavior and emulsion properties of rice bran protein modified by microwave plasma oxidation
3个月前
已完结
Characteristics of emulsions stabilized by mung bean protein fractions: Protein aggregate behaviours and interface properties
4个月前
已完结
Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
4个月前
已完结
Strong and elastic pea protein hydrogels formed through pH-shifting method
5个月前
已完结
Pre-treatment by combining atmospheric cold plasma and pH-shifting to prepare pea protein concentrate powders with improved gelling properties
5个月前
已完结
Contribution of protein microgels, protein molecules, and polysaccharides to the emulsifying behaviors of core/shell whey protein-alginate microgel systems
5个月前
已完结
Thermally Reversible Emulsion Gels and High Internal Phase Emulsions based Solely on Pea Protein for 3D Printing
5个月前
已完结
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