Lv5
1306 积分 2024-01-08 加入
Effects of protein concentration, pH, and NaCl concentration on the physicochemical, interfacial, and emulsifying properties of β-conglycinin
1个月前
已完结
Interfacial engineering of rice bran wax–lard oleogels by polyglycerol fatty acid esters: Polymerization degree‐dependent modulation of β′‐crystal networks and bread quality
4个月前
已完结
Assessment of physicochemical, functional, thermal, and phytochemical characteristics of refined rice bran wax
6个月前
已完结
Steam cooking drives alterations of proteomics, protein structural and functional properties in rice (Oryza sativa l.)
8个月前
已完结
Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: Implication on high protein concentrations
8个月前
已完结
Does protein deamidation enhance rice protein concentrate’s ability to produce and stabilize high internal phase emulsions?
8个月前
已完结
Protein structural properties and proteomic analysis of rice during storage at different temperatures
8个月前
已完结
Effect of Lactobacillus plantarum fermentation on the physicochemical properties and flavor of rice protein–carboxymethylcellulose complexes
8个月前
已关闭
Construction and characterization of egg white protein-gallic acid-xanthan gum-based emulsion and oleogel
1年前
已完结
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