Lv643
3200 积分 2023-06-27 加入
Ion Specific Protein Assembly and Hydrophobic Surface Forces
1天前
已完结
Artificial intelligence for food innovation
5天前
已完结
The turbidity of heated milk in relation to particle size and protein distributions between the casein micelles and the serum phase
1个月前
已完结
Complex coacervation of pea protein and pectin: Contribution of different protein fractions to turbidity
1个月前
已完结
The impact of protein secondary structure on coagulation activity in model water: efficacy of natural coagulants from green lentil seeds in turbidity removal
1个月前
已完结
Unraveling the effect of combined heat and high-pressure homogenization treatment on the improvement of chickpea protein solubility from the perspectives of colloidal state change and structural characteristic modification
1个月前
已完结
Acid-induced gelation of whey protein aggregates: Kinetics, gel structure and rheological properties
1个月前
已完结
Effect of ionic strength on the heat-induced soy protein aggregation and the phase separation of soy protein aggregate/dextran mixtures
1个月前
已完结
Engineering interfacial and network structures in high internal phase pickering emulsions: Mechanisms, encapsulation and release of bioactive compounds, and 3D/4D food printing applications
1个月前
已完结
Hofmeister Effect-Assistant Fabrication of All-Natural Protein-based Porous Materials Templated from Pickering Emulsions
1个月前
已完结
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