Lv22
150 积分 2025-05-15 加入
High internal phase emulsions stabilized by physically modified mung bean protein isolates under different pHs
6天前
已完结
Effect of preheating-induced structural changes of mung bean starch and protein on the phase behavior, physicochemical properties, and digestibility of composite hydrogels
6天前
已完结
Air-water interfacial and foaming properties of various mung bean protein fractions: Effects of pH and salt concentration
6天前
已完结
Effect of Na+ and Ca2+ on the texture, structure and microstructure of composite protein gel of mung bean protein and wheat gluten
6天前
已完结
Effect of exogenous selenium on physicochemical, structural, functional, thermal, and gel rheological properties of mung bean (Vigna radiate L.) protein
6天前
已完结
Structure-function characterization and gelation mechanisms of mung bean albumin and globulin fractions
8天前
已完结
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave
8天前
已完结
Amino Acid Balance and Imbalance
8天前
已完结
In situ observation of the freezing process in wheat dough by confocal laser scanning microscopy (CLSM): Formation of ice and changes in the gluten network
3个月前
已完结
Multiscale mechanisms of fish skin collagen peptide in frozen dough preservation: Interplay of protein conformation, rheological properties, and end-product quality1
3个月前
已完结
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