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16 积分 2025-10-27 加入
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
3小时前
已完结
High-Energy Fluidic Microfluidizer Produced Whole Germinant Oat Milk: Effects on Physical Properties and Nutritional Quality
3小时前
已完结
High-pressure microfluidisation positively impacts structural properties and improves functional characteristics of almond proteins obtained from almond meal
5小时前
已完结
The effect of extraction methods on the components and quality of Camellia oleifera oil: Focusing on the flavor and lipidomics
5小时前
已完结
Effect of dynamic high-pressure microfluidization on the structural, emulsifying properties, in vitro digestion and antioxidant activity of whey protein isolate
5小时前
已完结
Microfluidization of soybean protein isolate-tannic acid complex stabilized emulsions: Characterization of emulsion properties, stability and in vitro digestion properties
5小时前
已完结
Effect of dynamic high-pressure microfluidization treatment on soybean protein isolate–rutin non-covalent complexes
6小时前
已完结
Increasing pressure and number of passes during dynamic high-pressure microfluidization treatment modulates the structural, techno-functional, and rheological properties of perilla seed protein
8小时前
已完结
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate
8小时前
求助中
Structural and Functional Enhancement of Guar Meal Protein Concentrate Using High-Pressure Microfluidization
8小时前
已完结
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