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676 积分 2024-07-14 加入
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate
17天前
已完结
Effects of dynamic high-pressure microfluidization on the physicochemical, structural and functional characteristics of Eucommia ulmoides Oliv. seed meal proteins
17天前
已完结
Characteristics of pectin from black cherry tomato waste modified by dynamic high-pressure microfluidization
17天前
已完结
Structure-properties correlations in low-methylated pectin hydrogels and aerogels crosslinked by divalent ions
18天前
已关闭
Pulsed vacuum drying remodels the texture of dried jujube by regulating low-methylesterified pectin and Ca2+-mediated egg-box structures
18天前
已关闭
Mechanistic insights into protein-polysaccharide interactions in yak meat under ultra-high pressure: A green pathway for valorizing yak beef with brown seaweed
21天前
已关闭
Mechanistic insight into polysaccharides and ultrasound synergistic enhancement of the quality of low-salt surimi gels
21天前
已完结
Dual regulatory strategy for improving the textural properties of mung bean protein isolate gels: Synergistic effects of Naematelia aurantialba polysaccharides and microbial transglutaminase
21天前
已完结
Hydrolysis-crosslinking coupled structural reconstruction to improve the textural properties of thermally stable collagen hydrogels
21天前
已完结
Advancing food science through molecular docking: Methods, applications, and future perspectives
21天前
已完结
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