Lv4
490 积分 2025-10-29 加入
Solubility and emulsifying properties of phosphorylated walnut protein isolate extracted by sodium trimetaphosphate
2天前
已完结
Phosphorylation altered structural flexibility of goose liver protein: Relation to interfacial and emulsifying properties
2天前
已完结
The improved gel properties of myofibrillar protein under low salt condition by ultrasound-assisted sodium tripolyphosphate
2天前
已完结
Phosphorylation modification on functional and structural properties of fish gelatin: The effects of phosphate contents
2天前
已完结
Modulating the texture of heat-set gels of phosphorylated walnut protein isolates through Glucono-δ-lactone acidification
2天前
已完结
Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten
2天前
已完结
Structural, and functional properties of phosphorylated pea protein isolate by simplified co-spray drying process
2天前
已完结
Synergistic effects of phosphorylation modification and protocatechuic acid copolymerization improve the physical and oxidation stability of high internal phase emulsion stabilized by perilla protein isolate
2天前
已完结
Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate
2天前
已完结
Chemical phosphorylation of food proteins: An overview and a prospectus
2天前
已完结
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