Lv51
938 积分 2024-09-25 加入
Corn and barley protein concentrates: effects of fractionation and micronization on the chemical, functional, and thermal properties
1小时前
已关闭
Revisiting pure component wax esters as basis of wax‐based oleogels
7天前
已关闭
Comparison of soy protein isolate-(–)-epigallocatechin gallate complexes prepared by mixing, chemical polymerization, and ultrasound treatment
12天前
已完结
FORMULATION OF OLEOGELS BASED ON CANDELILLA WAX: PHYSICOCHEMICAL AND RHEOLOGICAL CHARACTERIZATION
19天前
已关闭
Effects of β-carotene on the color, textural, rheological and structural properties of canola oil/beeswax oleogel
19天前
已完结
Effect of K2CO3 on konjac glucomannan/κ-carrageenan-based camellia oil Pickering emulsion gel for the development of fat analogs
19天前
已完结
Mechanism of emulsion stabilized by an ultrasonically prepared protein–polyphenol-polysaccharide complex: structure, functional properties and interfacial behavior
23天前
已完结
Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems
27天前
已完结
Effects of antioxidants on the texture and protein quality of ready-to-eat abalone muscles during storage
27天前
已完结
Effect of protease hydrolysis on the structure of acidic heating-induced soy protein amyloid fibrils
1个月前
已完结
皖公网安备34019202002308
