Lv4
670 积分 2024-03-06 加入
Predicting the foamability of N-acyl amino acid surfactants via noncovalent interactions
11天前
已关闭
Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism
13天前
已完结
Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism
13天前
已关闭
Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments
13天前
已完结
Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH
13天前
已完结
pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis
14天前
已完结
Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
14天前
已完结
Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties
14天前
已完结
Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices
1个月前
已完结
Enzymatic solubilization of a pectinaceous dietary fiber fraction from potato pulp: Optimization of the fiber extraction process
2个月前
已完结
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