Lv1
80 积分 2022-02-19 加入
Effect of maltodextrin on the oxidative stability of ultrasonically induced soybean oil bodies microcapsules
1年前
已完结
Effect of enzymatic hydrolysis followed after extrusion pretreatment on the structure and emulsibility of soybean protein
1年前
已完结
Effect of high‐pressure homogenization on Ca2+‐induced gel formation of soybean 11 S globulin
1年前
已完结
Protein-amylose/amylopectin molecular interactions during high-moisture extruded texturization toward plant-based meat substitutes applications
1年前
已完结
Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions
1年前
已完结
High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation
1年前
已完结
The effects of maltodextrin/starch in soy protein isolate–wheat gluten on the thermal stability of high-moisture extrudates
1年前
已完结
Effects of Rehydration Time, Temperature and Ultrasound Treatment on Rehydration, Quality and Structure Properties of Low Moisture Texturized Soybean Protein
1年前
已完结
Effect of polysaccharides on the rheological behaviour of soy–wheat protein aggregation and conformational changes during high‐moisture extrusion
1年前
已完结
Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics
1年前
已完结
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