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50 积分 2023-10-30 加入
Mechanistic insights into curdlan-induced fibrous structure formation in soybean protein and wheat gluten extrudates via dead-stop operation and rheological characterization
5天前
已关闭
From molecular interactions to foam dynamics: How ionic strength and pH shape egg white protein performance at the air-water interface
1个月前
已完结
Incorporation of High-Speed Shearing in the Fabrication of Whole Soybean Curd: Effects on Aggregation Behaviors and Microstructures
2个月前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
4个月前
已完结
Interaction of Vitamin B 12 With Soybean Lipophilic Proteins Co-Modified by Ph-Shifting and High-Pressure Homogenization: Focus on Structure and Physicochemical Properties
8个月前
已完结
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