Lv7
4020 积分 2022-11-05 加入
Enhancing the functional characteristics of soy protein isolate via cross‐linking catalyzed by Bacillus subtilis transglutaminase
6天前
已完结
Lactic Acid Bacteria-Microbial Transglutaminase Synergy Drives Novel Gel Architecture in Plant-Based Peanut Tofu
22天前
已完结
A study on structural, functional properties and allergenicity of β‐lactoglobulin by malondialdehyde during milk processing
22天前
已完结
Effect and mechanism of freezing on the quality and structure of soymilk gel induced by different salt ions
29天前
已完结
Investigation of transglutaminase incubated condition on crosslink and rheological properties of soy protein isolate, and their effects in plant-based patty application
2个月前
已完结
Effects of ultrasonic pretreatment on the structure, solubility and thermal stability of transglutaminase cross-linked black bean protein isolate
2个月前
已完结
Modulating 11S/7S ratios in lactic acid bacteria‐fermented soy protein gels: effects on physicochemical properties and allergenicity
2个月前
已完结
Effect of Transglutaminase on Structure and Gelation Properties of Mung Bean Protein Gel
2个月前
已完结
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking
2个月前
已完结
Changes in allergenicity characteristics of bovine casein by enzymatic hydrolysis treatment
2个月前
已完结
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