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38 积分 2025-10-27 加入
Salt ions induced rice bran protein nanoparticle stabilized high internal phase emulsion as a fat substitute on breads
1个月前
已完结
Mechanism of ultrasonic-alkali-thermal modification for enhancing the emulsifying properties of rice protein and its stability in high-internal-phase emulsions
1个月前
已完结
Understanding of the mechanism of O/W & W/O/W emulsions stabilized by rice bran protein: Influence of concentration and localizations
1个月前
已完结
High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality
1个月前
已完结
Whole-component soymilk prepared based on high-energy fluidic microfluidization alleviates ulcerative colitis by modulating gut microbiota and regulating metabolic pathways
1个月前
已关闭
High-energy fluidic microfluidization: Enhancing non-volatile and volatile flavor of shiitake mushrooms slurry
1个月前
已完结
Preparation of soluble rice-soy composite protein using industry-scale high-energy fluidic microfluidizer coupled with alkali-driven treatment: Effects on water solubility and emulsifying properties
1个月前
已完结
Impact of dynamic high-pressure microfluidization on conformation and gel properties of peanut protein isolates
1个月前
已完结
Enhancement of the rice protein solubility using industry-scale microfluidization and pH cycling: A mechanistic study
2个月前
已完结
Preparation of soluble rice-soy composite protein using industry-scale high-energy fluidic microfluidizer coupled with alkali-driven treatment: Effects on water solubility and emulsifying properties
2个月前
已完结
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