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50 积分 2025-10-30 加入
Exploring the potential of soybean oil body-filled yeast-soy protein emulsion gels enriched with Lotus seed resistant starch as vegan whole egg analogs
1个月前
已完结
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
1个月前
已完结
Design and Characterization of Calcium-Pea Protein Fluid Gels
2个月前
已完结
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking
2个月前
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个月前
已完结
Acid-induced gels from soy and whey protein thermally-induced mixed aggregates: Rheology and microstructure
2个月前
已完结
Assessment of dynamic digestion fate of soy protein gel induced by lactic acid bacteria: A protein digestomics research
2个月前
已完结
Protein-based oleogels: A comprehensive review of oleogelators, preparation, stabilization mechanisms, and applications
2个月前
已完结
Protein Gels Influence of Moderate Electric Field on Its Structure, Aggregation, and Gelation Properties─A Recent Update
2个月前
已完结
Covalent chemical modification of myofibrillar proteins to improve their gelation properties: A systematic review
2个月前
已完结
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