Lv2
122 积分 2025-10-13 加入
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates
10小时前
已完结
High‐pressure homogenisation—Lactobacillus induced changes in the properties and structure of soymilk protein gels
11小时前
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
16小时前
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
16小时前
已完结
Effect of grinding on the structure of pea protein isolate and the rheological properties of its acid‐induced gels
17小时前
已完结
Modulation of native structural architecture and hydrodynamic properties of apple seed protein isolates
17小时前
求助中
A Comprehensive Review on Physical Modifications of Plant Proteins: Mechanism, Influencing Factors, Structural and Functional Properties
17小时前
已完结
Recent advances in protein modification strategies to enhance their gel formation capability and stability: Principles, mechanisms, and techniques
2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
2天前
已完结
Process-driven modulation of underutilized safflower protein functionality through pH-shifting, high-pressure homogenization and ultrasound processes
3天前
已完结
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