Lv1
30 积分 2025-10-28 加入
Transglutaminase modifies the physical stability and digestibility of chickpea protein-stabilized oil-in-water emulsions
1个月前
已完结
Effect of transglutaminase cross-linking and emulsification on the stability and digestion of limonene emulsions
1个月前
已完结
Flocculation of protein-stabilized oil-in-water emulsions
1个月前
已完结
Transglutaminase modified peony seed protein isolate stabilized oil-in-water emulsions: Preparation, characterization, and application as β-carotene delivery system
1个月前
已完结
Effects of simultaneous dual-frequency divergent ultrasound-assisted extraction on the structure, thermal and antioxidant properties of protein from Chlorella pyrenoidosa
1个月前
已关闭
Effects of high intensity unltrasound on structural and physicochemical properties of myosin from silver carp
1个月前
已完结
Study on the allergenicity and gel properties of transglutaminase cross-linked shrimp myofibrillar protein
1个月前
已完结
Mechanism for improving the gel properties of transglutaminase-mediated porcine myofibrillar protein by ultrasonic pretreatment combined with carrageenan
1个月前
已完结
Effects of three treatments on protein structure and gel properties of Perccottus glenii myofibrillar protein
2个月前
已完结
Effects of pulsed ultrasound on rheological and structural properties of chicken myofibrillar protein
2个月前
已完结
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