Lv12
96 积分 2026-09-26 加入
Soybean protein-stabilized O/W emulsion coagulant for controlled Mg2+ release: A novel green strategy for high-quality tofu production
15分钟前
已完结
Impact of the incorporation of soybean processing by-products (okara) on the physicochemical properties of carrageenan-based soybean-tofu
12天前
已完结
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution
20天前
已完结
Improved amino acid bioaccessibility, digestibility, and bioactivity in a soy–yeast dual protein system
20天前
已关闭
Deciphering the structure-function relationships of Cyperus esculentus milk-soy protein composite gels in lactone tofu: Distinct roles of starch and protein fractions in modulating network integrity and flavor profiles
20天前
已完结
Impact of freeze-thaw cycles on the structural and quality characteristics of soy protein gels with different 11S/7S protein ratios
23天前
已完结
Advancing plant-based fat substitutes: structural, flavor, and color strategies for 3D/4D printing applications
28天前
已完结
Modified rice protein-polysaccharide complexes as stabilizers for high internal phase emulsions in application of 3D printing and β-carotene delivery
1个月前
已完结
Effect of phase transition of soy protein-chitosan complexes on liposomes stability: The perspective of membrane structure and inlaid stabilization mechanism
1个月前
已完结
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