Lv3
266 积分 2025-01-07 加入
Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels
8小时前
待确认
Effects of carboxymethyl chitosan on the gelling properties, microstructure, and molecular forces of Pleurotus eryngii protein gels
8小时前
已完结
Modulating the textural and structural characteristics of curdlan-potato protein gel with different concentrations
8小时前
已完结
Enhancing the quality and antioxidant capacity of phycocyanin extracted from Spirulina platensis PCC 7345: A quality-by-design approach
23天前
已完结
Liquid biphasic flotation for the purification of C-phycocyanin from Spirulina platensis microalga
23天前
已完结
Application of edible coatings in ‘Emerald’ blueberry under room storage conditions and storage kinetics analysis
25天前
已完结
Preparation of alginate-whey protein isolate and alginate-pectin-whey protein isolate composites for protection and delivery of Lactobacillus plantarum
26天前
已完结
Structure formation and rheological properties of pea protein-based gels
1个月前
已完结
Impact of pH and protein/polysaccharide ratio on phycocyanin-okra polysaccharides complex
1个月前
已完结
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