Lv41
430 积分 2023-10-17 加入
Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels
4天前
已完结
Co-aggregation of ovotransferrin and lysozyme
5天前
已关闭
Heat-induced Aggregation and Gelation of Rapeseed Proteins
6天前
已完结
Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties
13天前
已完结
Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study
1个月前
已完结
Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions
1个月前
已完结
Soy protein isolate gel improved with carrageenan-assisted limited enzymatic hydrolysis: gelation properties and binding abilities with selected flavour compounds
1个月前
已完结
Effect of Lycium barbarum polysaccharides on heat-induced gelation of soy protein isolate
1个月前
已完结
Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties
1个月前
已完结
Heat-induced gel formation by whey protein isolate-Lycium barbarum polysaccharides at varying pHs
1个月前
已完结
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