Lv51
1056 积分 2024-05-15 加入
Modification of the air-water interface in ovalbumin foam: Surface modification with metal-phenolic network
21分钟前
已关闭
Protein digestibility in wheat noodles: The inhibitory effect and its mechanism of wheat bran dietary fiber
4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
9天前
已完结
Molecular structure changes induced by egg white protein storage: From interfacial properties to Pickering emulsion stability
9天前
已完结
Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
9天前
已完结
Source-driven divergence in assembly mechanisms and its impact on the structure and function of pH-Shifted dual-protein co-assemblies
9天前
已关闭
Effect and mechanism of protein oxidation on alkaline-induced egg white gel formation
11天前
已关闭
An Electrophoretic Study of the Proteins of Egg White
11天前
已完结
Ultrasound-mediated soybean-egg white protein acid-induced emulsion gels: A multi-design approach integrating techno-functional properties, digestibility, and nutritional value
11天前
已完结
Chitin nanofiber-stabilized pickering emulsion interacting with egg white protein: Structural features, interfacial properties, and stability
11天前
已完结
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