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60 积分 2026-03-06 加入
Effect of alkaline treatment duration on rapeseed protein during pH-shift process: Unveiling physicochemical properties and enhanced emulsifying performance
6天前
已完结
Structural Characterization and Emulsifying Properties of Highly Soluble Macadamia–Soybean Protein Composites Fabricated by Alkaline-Thermal Treatment
6天前
已完结
Soybean 7S globulin and rice proteins form network structures: A comprehensive study of rice dough and rice bread
7天前
已完结
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