Lv4
508 积分 2024-05-24 加入
Influence of the fractionation method on the protein composition and functional properties
1个月前
已完结
Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions
1个月前
已完结
Dry fractionation of lentils by air classification - Composition, interfacial properties and behavior in concentrated O/W emulsions
1个月前
已完结
Dry fractionation process operations in the production of protein concentrates: A review
1个月前
已完结
Revealing wet pulverizing characteristics of cereals and legumes
1个月前
已完结
Lentil and Mungbean protein isolates: Processing, functional properties, and potential food applications
1个月前
已完结
Impact of interfacial rigidity on the rheological properties of high internal phase Pickering emulsions stabilized by casein, walnut protein isolate, and their complexes
2个月前
已完结
Emulsifying properties of soy proteins: A critical review with emphasis on the role of conformational flexibility
3个月前
已关闭
Complexes of bovine serum albumin with sulphated polysaccharides: effects of pH, ionic strength and high pressure treatment
3个月前
已完结
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