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80 积分 2024-09-17 加入
High-pressure modified yeast protein for stabilizing high internal phase emulsions with nonlinear rheological behavior and lubrication property
17天前
已完结
Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet
2个月前
已完结
Pea protein isolate-inulin conjugates prepared by pH-shift treatment and ultrasonic-enhanced glycosylation: Structural and functional properties
3个月前
已完结
Effects of ultrasound combined with pH-shift assisted glycosylation modification on the structural and functional properties of by-product proteins extracted from shrimp heads
3个月前
已关闭
Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet
3个月前
已完结
Maillard conjugation of jackfruit seed protein by dextran: structural modulation toward enhanced gelation and 3D printing performance
3个月前
已完结
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
9个月前
已完结
Rheological behavior and oral tribological of high-protein and low-fat yogurt prepared from engineered yeast protein microparticles
9个月前
已完结
Enhanced mycoprotein extraction via cell wall disruption: A promising alternative protein with preferable digestibility and lubrication over soy protein
9个月前
已完结
Valorization of brewer's yeast using Deep Eutectic Solvents pretreatment for fractionation and separation of cell wall polysaccharides
9个月前
已完结
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