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798 积分 2024-10-30 加入
Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone
23天前
已关闭
INFOGEST static in vitro simulation of gastrointestinal food digestion
2个月前
已完结
Techno-functional, rheological, and chemical properties of plant-based protein ingredients obtained with dry fractionation and wet extraction
3个月前
已完结
DETERMINATION OF SH‐ AND SS‐GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT
3个月前
已完结
Heat‐induced Gels of Rice Globulin: Comparison of Gel Properties with Soybean and Sesame Globulins
4个月前
已完结
Effect of molecular weight and protein content on the interfacial activity of soybean soluble polysaccharides
6个月前
已完结
Stabilization of sesame oil-in-water emulsions by synergistic complexation of tea saponin and gum arabic: Stability and rheological characterization
6个月前
已完结
Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions
7个月前
已完结
Fabrication and Characterization of Complex Coacervation: The Integration of Sesame Protein Isolate-Polysaccharides
7个月前
已完结
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
7个月前
已完结
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