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Iloveu无望
Lv1
50 积分
2023-04-10 加入
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Ultrasonic treatment affects emulsifying properties and molecular flexibility of soybean protein isolate-glucose conjugates
3天前
已完结
Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate
4天前
已完结
Integrated ultrasonic-transglutaminase modification of lesser mealworm protein isolate: A pioneering cobalamin delivery vehicle in gluten-free breads
5天前
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Physicochemical properties, structural characteristics and in vitro digestion of brown rice–pea protein isolate blend treated by microbial transglutaminase
13天前
已完结
Effects of sequential enzymatic hydrolysis and transglutaminase crosslinking on functional, rheological, and structural properties of whey protein isolate
14天前
已完结
Effects of ultrasonic intensity and time on rheological properties of different concentrations of xanthan gum solution
16天前
已完结
Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
16天前
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Soy Protein Isolate as Emulsifier of Nanoemulsified Beverages: Rheological and Physical Evaluation
16天前
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Mixed whey and pea protein based cold-set emulsion gels induced by calcium chloride: Fabrication and characterization
16天前
已完结
Rheological approaches as a tool for the development and stability behaviour of protein-stabilized emulsions
16天前
已完结
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