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730 积分 2024-03-06 加入
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with l-arginine/l-lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
2个月前
已关闭
Soluble Protein and Amino Acid Content Affects the Foam Quality of Sparkling Wine
2个月前
已完结
Globular plant protein aggregates for stabilization of food foams and emulsions
2个月前
已完结
Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties
2个月前
已完结
Interfacial and foaming properties of plant and microbial proteins: Comparison of structure-function behavior of different proteins
2个月前
已完结
Protective effects and molecular mechanisms of Litopenaeus vannamei treated with l-arginine/l-lysine against myofibrillar proteins oxidation and quality degradation during freeze-thaw cycles
2个月前
已关闭
Mung bean protein colloid mixtures and their fractions - A novel and excellent foam stabiliser
2个月前
已完结
Rheological Properties of Gel Foam Co-Stabilized with Nanoparticles, Xanthan Gum, and Multiple Surfactants
2个月前
已完结
Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: A review
2个月前
已完结
Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH
2个月前
已完结
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