Lv11
58 积分 2024-05-14 加入
Freeze-thaw stability of transglutaminase-induced soy protein-maltose emulsion gel: Focusing on morphology, texture properties, and rheological characteristics
1个月前
已完结
Fabrication and characterisation of whey–pea protein‐based emulsion gels induced by transglutaminase cross‐linking
1个月前
已完结
The effect of heat and transglutaminase treatment on emulsifying and gelling properties of faba bean protein isolate
1个月前
已关闭
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
1个月前
已完结
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