Lv4
578 积分 2022-03-03 加入
Physicochemical properties and oil-water interfacial behavior of subcritical water-treated coconut (Cocos nucifera L.) globulins
1年前
已完结
Interfacial crystallized oleogel emulsion with improved freeze-thaw stability and tribological properties: Influence of cooling rate
1年前
已完结
Effect of heat treatment on the structural and emulsifying properties of copra meal protein: Improving interfacial properties to enhance performance of its Pickering emulsion
1年前
已完结
Dilatational and Shear Interfacial Properties of Pea Protein Isolate Systems with Transglutaminase at the Air–Water Interface
1年前
已完结
Volumetric interpretation of protein adsorption: Interfacial packing of protein adsorbed to hydrophobic surfaces from surface-saturating solution concentrations
1年前
已关闭
Effect of ultrasound‐irradiation combined pretreatment on the foamability of liquid egg white
1年前
已完结
Structural characterization and functional properties of egg white protein treated by electron beam irradiation
1年前
已完结
Acid induced gelation of heated soymilks: Protein structure, molecular interactions and gel properties
1年前
已完结
Enhancing functionality and bioactivity of walnut protein through limited enzyme digestion
1年前
已完结
High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
1年前
已完结
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