Lv11
30 积分 2025-10-30 加入
Design and Characterization of Calcium-Pea Protein Fluid Gels
2小时前
已完结
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking
2小时前
已完结
Structural, physicochemical, and gel properties of Wencheng yam (Dioscorea alata L.) starch and its application for enhancing set-type yogurt properties
2小时前
已完结
Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
2小时前
已完结
Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research
2小时前
已完结
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
3小时前
已完结
Protein Gels Influence of Moderate Electric Field on Its Structure, Aggregation, and Gelation Properties─A Recent Update
3小时前
已完结
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review
3小时前
已完结
Ultrasound‐assisted modification of gelation properties of proteins: A review
3小时前
已完结
Modification methods and applications of egg protein gel properties: A review
3小时前
已完结
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