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1046 积分 2024-05-15 加入
Ultrasonic-Assisted Extraction of Dictyophora rubrovolvata Volva Proteins: Process Optimization, Structural Characterization, Intermolecular Forces, and Functional Properties
1天前
已完结
Mechanistic study on the decline of foaming characteristics of egg white under heat stress: Emphasizing apparent phenomena, structure, and intermolecular interactions
1天前
已完结
Mechanism for improving coconut milk emulsions viscosity by modifying coconut protein structure and coconut milk properties with monosodium glutamate
1天前
已完结
Ultrasound combined with pH-shifting improved the emulsification and stability of coconut meal protein isolate by modifying physicochemical properties and intermolecular forces
1天前
已完结
The regulation mechanism of ultrasonic treatment on alkali-induced egg white protein gel: Structure, molecular characteristics and intermolecular forces distribution
2天前
已完结
Modification of the air-water interface in ovalbumin foam: Surface modification with metal-phenolic network
5天前
已关闭
Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber
10天前
已完结
Multi-scale insights into distinct thermal gelation mechanisms of chicken and duck egg whites: Aggregation kinetics, protein composition, and network properties
14天前
已完结
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
14天前
已完结
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
15天前
已完结
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