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80 积分 2025-10-30 加入
Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites
1天前
已完结
Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel
1天前
已完结
Rheology and stability mechanism of pH-responsive high internal phase emulsion constructed gel by pea protein and hydroxypropyl starch
1天前
已完结
The interaction between casein and hydroxypropyl distarch phosphate (HPDSP) in yoghurt system
2天前
已完结
Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments
2天前
已完结
Tapioca starch-yeast protein 3D printing system for dysphagia: Different hydrocolloids regulate viscoelasticity and 3D printing accuracy through molecular interactions
11天前
已完结
Functional properties of phosphorylated yeast protein : solubility, water-holding capacity, and viscosity
13天前
已完结
Recent advances in phosphorylation of food proteins: A review
20天前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
20天前
已完结
Site-specific incorporation of sodium tripolyphosphate into myofibrillar protein from mantis shrimp (Oratosquilla oratoria) promotes protein crosslinking and gel network formation
20天前
已完结
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