Lv11
40 积分 2026-04-11 加入
Combination of pH-shifting, ultrasound, and heat treatments to enhance solubility and emulsifying stability of rice protein isolate
1小时前
已完结
米糠的活性成分及其加工利用现状
3天前
已完结
Improved functional properties of rice proteins via ultrasound assisted protein glutaminase (PG) deamidation: Insights into the structure-solubility relationship
3天前
已完结
黑木耳脆片热风干燥工艺
26天前
已完结
黑木耳膨化脆片的研制
26天前
已完结
玉木耳多糖热水提取工艺优化及抗氧化活性研究
1个月前
已完结
Interaction of rice glutelin with soybean 7S globulin formed co-assemblies with improved functional properties. Food Chemistry
2个月前
已完结
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