Lv4
800 积分 2024-03-06 加入
Preparation of germinated brown rice with high γ-aminobutyric acid content and short root by magnetic field treatment
5天前
已完结
Predicting the foamability of N-acyl amino acid surfactants via noncovalent interactions
25天前
已关闭
Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism
27天前
已完结
Foaming and rheological properties of hydroxypropyl methylcellulose and welan gum composite system: The stabilizing mechanism
27天前
已关闭
Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments
27天前
已完结
Adsorption kinetics of ovalbumin and lysozyme at the air-water interface and foam properties at neutral pH
27天前
已完结
pH-mediated inhibition of water-induced egg white precipitation: A structural and quantitative proteomic analysis
28天前
已完结
Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
28天前
已完结
Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties
28天前
已完结
Effects of vacuum and microwave freeze drying on microstructure and quality of potato slices
2个月前
已完结
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