Lv4
586 积分 2025-10-27 加入
Modifying pea protein via dynamic high-pressure microfluidization and polyphenol/polysaccharide incorporation to stabilize high internal phase Pickering emulsions for 3D printing
6天前
已完结
Microfluidized hemp protein isolate: an effective stabilizer for high‐internal‐phase emulsions with improved oxidative stability
6天前
已完结
Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization
6天前
已完结
Tailoring kidney bean protein structure, function, antioxidant properties, and in vitro digestibility through pre- and post-extraction high-pressure microfluidization
6天前
已关闭
Effect of dynamic high-pressure microfluidization on structural, physicochemical, and functional properties of pea albumin
6天前
已完结
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate
6天前
已完结
Modulation of the structural and functional properties of perilla protein isolate from oilseed residues by dynamic high-pressure microfluidization
6天前
已完结
Effect of pH-shifting and sonication-assisted treatment on properties and stability of vegetable oil-based whipped cream stabilized by kidney bean protein aggregates
15天前
已完结
Effect of microwave plasma processing on the structure, physicochemical properties and functional properties of rice bran protein
15天前
已完结
Rancidity-induced protein oxidation affects the interfacial dynamic properties and the emulsion rheological behavior of rice bran protein
17天前
已完结
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