Lv6
1940 积分 2024-05-28 加入
Ca2+ crosslinked sodium alginate-nanocellulose as egg-box structure wraps peanut oil bodies for meat analogue
6天前
已完结
Ultrasonic modified ovalbumin-fish oil emulsion gel: A novel strategy for replacing animal fat
7天前
已完结
Effect of glycation on soy protein isolate and its application as a fat substitute in plant-based meat patties
1个月前
已完结
Characterisation of chicken breast and soy proteins glycated with konjac glucomannan hydrolysate
1个月前
已完结
Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications
1个月前
已完结
Improvement in emulsifying properties of soy protein isolate by conjugation with maltodextrin using high‐temperature, short‐time dry‐heating Maillard reaction
1个月前
已完结
Characterization of structural and functional properties of walnut protein isolate-apple pectin Maillard conjugates
1个月前
已完结
Changes on the Structural and Physicochemical Properties of Conjugates Prepared by the Maillard Reaction of Black Bean Protein Isolates and Glucose with Ultrasound Pretreatment
1个月前
已完结
Ultrasound-assisted Maillard reaction of Corynebacterium glutamicum protein: Impact on structure, taste, and plant-based meat applications
1个月前
已完结
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