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134 积分 2025-10-18 加入
Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition
3小时前
已完结
Preparation and characterization of a novel porous whey protein concentrate/pullulan gel induced by heating for Cu2+ absorption
4小时前
已完结
Heating Wheat Gluten Promotes the Formation of Amyloid-like Fibrils
5小时前
已完结
The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment
4天前
已完结
Aerobic granulation in a continuous-flow simultaneous nitrification, endogenous denitrification, and phosphorus removal system fed with low-strength wastewater: Granulation mechanism and microbial succession
7天前
已完结
Research on the phosphorylation of soy protein isolate with sodium tripoly phosphate
7天前
已完结
Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate
8天前
已完结
Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate
8天前
已完结
Optimizing pea protein fractionation to yield protein fractions with a high foaming and emulsifying capacity
9天前
已完结
Solubility and emulsifying properties of perilla protein isolate: Improvement by phosphorylation in the presence of sodium tripolyphosphate and sodium trimetaphosphate
9天前
已完结
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