Lv11
60 积分 2024-03-02 加入
Effect of roasting treatment on flavor and quality of fragrant corn oil
6小时前
已完结
Analysis of the effect of Lactobacillus exopolysaccharide on the rheological properties of fermented soybean protein gel: using acid-induced soybean protein as the model
10个月前
已完结
Modulation of soy protein isolate gel properties by a novel “two-step” gelation process: Effects of pre-aggregation with different divalent sulfates
1年前
已完结
Protein aggregation and Ca2+-induced gelation of soymilk after heat treatment under slightly alkaline conditions
1年前
已完结
Aggregation and gelation of soymilk protein after alkaline heat treatment: Effect of coagulants and their addition sequences
1年前
已完结
Modern techniques efficacy on tofu processing: A review
1年前
已完结
Effects of sprouting of soybean on the anti-nutritional, nutritional, textural and sensory quality of tofu
1年前
已完结
Mathematical modeling of optimal coagulant dosage for tofu preparation using MgCl2
1年前
已完结
Conjugation of soymilk protein and arabinoxylan induced by peroxidase to improve the gel properties of tofu
1年前
已完结
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