Lv41
604 积分 2024-10-21 加入
Performance of rice protein hydrolysates as a stabilizing agent on oil-in-water emulsions
5小时前
已完结
Modification and Solubility Enhancement of Rice Protein and Its Application in Food Processing: A Review
6天前
已完结
Improvement of the solubility and emulsification of rice protein isolate by the pH shift treatment
10天前
已完结
Exploration of Pea Protein Isolate–Sodium Alginate Complexes as a Novel Strategy to Substitute Sugar in Plant Cream: Synergistic Interactions Between the Two at the Interface
10天前
已完结
Turning RuBisCO-enriched snap pea protein concentrates into function: A novel plant protein for fat-free whipped cream alternatives
10天前
已完结
Whipped cream stabilized by faba bean protein isolate microgel particles substituted for sodium caseinate: Whipping performance and foam stabilization analysis
10天前
已完结
Enhancing whipped cream anti-freeze properties: A dual plant system with aquafaba and mung bean protein
10天前
已完结
Walnut protein-based 3D printed cream substitute
10天前
已完结
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
10天前
已完结
Low Demineralized Caseins to Replace Sodium Caseinate for Application in Whipped Creams
10天前
已完结
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