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64 积分 2025-09-02 加入
Structural changes in oil-in-water emulsions during the manufacture of ice cream
15天前
已完结
Relationships between adsorption and emulsifying of acetylated protein isolates from fabe beans (Vicia faba L.)
23天前
已完结
Protein-stabilized emulsions
24天前
已完结
Physical properties of ultrasound treated soy proteins
24天前
已完结
Hydrocolloids as emulsifiers and emulsion stabilizers
24天前
已完结
Marine Microorganism: An Underexplored Source of l-Asparaginase
29天前
已完结
Antioxidant and radical scavenging properties of curcumin
1个月前
已完结
Hydrocolloids as emulsifiers and emulsion stabilizers
1个月前
已完结
Ultrasound‐assisted extraction and modification of plant‐based proteins: Impact on physicochemical, functional, and nutritional properties
1个月前
已完结
Effect of high intensity ultrasound on structure and foaming properties of pea protein isolate
1个月前
已完结
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