Lv21
146 积分 2025-10-13 加入
Effect of high-pressure-homogenisation on the interaction between pomegranate peel pectin fractions and anthocyanins in acidic environment
3天前
已完结
Advances in converting of meat protein into functional ingredient via engineering modification of high pressure homogenization
3天前
已完结
Pea protein's interfacial behavior and emulsifying capacity as affected by high-pressure homogenization treatments: an in-depth study with dilatational rheology characterization
5天前
已完结
Influence of heat treatment before and/or after high-pressure homogenization on the structure and emulsification properties of soybean protein isolate
5天前
已完结
Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein
5天前
已完结
Effects of different physical technology on compositions and characteristics of bean dregs
11天前
已完结
Consequences of superfine grinding treatment on structure, physicochemical and rheological properties of transglutaminase-crosslinked whey protein isolate
23天前
已完结
Molecular interactions between natural pungent spices and grass carp myofibrillar protein: Conformational remodeling deciphered through multiscale characterization
23天前
已完结
皖公网安备34019202002308
