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70 积分 2025-02-24 加入
Effect and mechanism of calcium ions on the gelation properties of cellulose nanocrystals-whey protein isolate composite gels
1个月前
已完结
Evaluation of ionic calcium and protein concentration on heat- and cold-induced gelation of whey protein isolate gels as a potential food formulation for 3D food printing
1个月前
已完结
Fabrication and characterization of industrially stable whey protein nanogels via thermal denaturation and calcium interaction
1个月前
已关闭
Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization
1个月前
已完结
Fabrication and characterization of industrially stable whey protein nanogels via thermal denaturation and calcium interaction
1个月前
已关闭
Metal-polyphenol networks for the food industry; fundamentals, mechanisms, applications
1个月前
已完结
Recent advances in metal-phenolic networks for delivery and removal: properties, applications, and future perspectives
1个月前
已完结
Molecular Transformation and Characterizations of Super-deamidated Wheat Gluten by a Tunable Hydrated Ternary Natural Deep Eutectic Solvent
3个月前
已完结
Betaine-based deep eutectic solvents mediated synthesis of zinc oxide nanoparticles at low temperature
3个月前
已完结
Antioxidant and antibacterial activity and in vitro digestion stability of cottonseed protein hydrolysates
10个月前
已完结
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