Lv11
50 积分 2025-10-13 加入
Unraveling the subunit-level thermal aggregation behavior of soybean protein isolate: Implications for structure-function transitions and food applications
9分钟前
已完结
Modification of pea protein gels: Extending applications in future food industry
14分钟前
已完结
Soy protein isolate‑sodium alginate emulsion gel co-construction of a dual network system for the development of three-dimensional simulated fats: Effect of sodium alginate concentration and calcium ion addition
28分钟前
已完结
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