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1266 积分 2024-05-15 加入
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
12小时前
已完结
Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability
2天前
已完结
Effect of extraction pH on amino acids, nutritional, in-vitro protein digestibility, intermolecular interactions, and functional properties of guar germ proteins
2天前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
6天前
已完结
Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability
29天前
已完结
Regulation of solubility and thermal stability for egg white proteins via alkaline heat treatment: A new insight into protein conformation and interactions at the nanoscale
29天前
已关闭
The microstructure and rheology of homogeneous and phase separated gelatine gels
1个月前
已完结
Novel synergistic modulation strategy for egg white protein and pumpkin seed protein gelation: structural characteristics, swallowing functionality, and formation mechanisms
1个月前
已完结
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
1个月前
已完结
Impact of frozen storage under static electric field on frozen gluten rheological properties
1个月前
已完结
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