Lv31
268 积分 2023-04-10 加入
Effects of direct addition of curdlan on the gelling characteristics of thermally induced soy protein isolate gels
27天前
已完结
Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
2个月前
已完结
Research on the preparation of soy protein isolate and whey protein isolate composite nanoparticles and their characteristics in high internal phase Pickering emulsions
4个月前
已完结
Ultrasound-triggered transglutaminase-catalyzed egg white-bovine gelatin composite hydrogel: Physicochemical and rheological studies
4个月前
已完结
Effect of freeze-thaw cycles on the quality of Yuba with different protein-lipid ratios on its protein-lipid network system
4个月前
已完结
Transglutaminase cross-linking ovalbumin-flaxseed oil emulsion gels: Properties, microstructure, and performance in oxidative stability
4个月前
已完结
Changes in rheological properties and structure of wheat gluten proteins induced by transglutaminase
4个月前
已完结
Physicochemical properties and structure of rice dough and protein based on TGase combined with sodium metabisulfite modification
4个月前
已完结
Effect of transglutaminase on gelation and functional proteins of mung bean protein isolate
4个月前
已完结
Elucidating the gas cell stabilization mechanism of buckwheat-wheat steamed bread induced by transglutaminase: A focus on the foaming and air-water interfacial properties of dough liquor
5个月前
已完结
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