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2700 积分 2025-01-05 加入
人美心善脑子不好使
Continuous cyclic wet heating glycation to prepare myofibrillar protein-glucose conjugates: A study on the structures, solubility and emulsifying properties
1个月前
已完结
Improving the solubility of myofibrillar proteins in water by destroying and suppressing myosin molecular assembly via glycation
1个月前
已完结
Effect of trehalose on the conformational stability and gelation properties of myofibrillar proteins from silver carp during freeze-thaw cycles
1个月前
已完结
Correlation between interfacial layer properties and physical stability of food emulsions: current trends, challenges, strategies, and further perspectives
1个月前
已完结
Elucidating interaction mechanisms of protein and diacylglycerol at the interface on the static storage stability of partially crystalline emulsions through a multiscale approach
1个月前
已完结
Soy proteins with various surface properties prepared by limited enzymatic hydrolysis and their potential on emulsion thickening and controlling lipolysis
1个月前
已完结
Multi-scale rheology for emulsion stability investigation: Bulk-, interfacial-, and micro-perspectives
2个月前
已完结
Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stressPhenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress
2个月前
已完结
Phenolic acid-modified Arabic gum as an advanced functional stabilizer to enhance gelation and water retention of emulsion-type myofibrillar protein gels under oxidative stress
2个月前
已完结
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