Lv28
122 积分 2025-10-13 加入
Potential use of yeast protein in terms of biorefinery, functionality, and sustainability in food industry
3小时前
已完结
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates
1天前
已完结
High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels
1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
1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
1天前
已完结
Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels
1天前
已完结
Modulation of native structural architecture and hydrodynamic properties of apple seed protein isolates
1天前
求助中
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties
1天前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
3天前
已完结
Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins
3天前
已完结
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