Lv211
122 积分 2025-10-13 加入
Application of high-pressure homogenization to steer the technological functionalities of chia fibre-protein concentrate
1天前
已完结
Lipid-protein synergistic micronized salt composite: High-pressure homogenization for enhanced sodium dispersion and thermal stability
1天前
已完结
Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization
2天前
已完结
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
3天前
已完结
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates
4天前
已完结
High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels
4天前
已完结
Utilizing high-pressure homogenization for the production of fermented plant-protein yogurt alternatives with low and high oil content using potato protein isolate as a model
4天前
已完结
High-pressure homogenized whey protein-milk fat composite salt enhances myofibrillar protein gelation in Litopenaeus vannamei: A mechanistic approach to sodium reduction with improved texture and digestibility
4天前
已完结
Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels
4天前
已完结
Modulation of native structural architecture and hydrodynamic properties of apple seed protein isolates
4天前
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