Lv1
40 积分 2024-09-06 加入
Influence of thermal processing on sensory profile of crayfish meat
19小时前
已完结
Foaming properties of milk protein dispersions at different protein content and casein to whey protein ratios
3个月前
已完结
Modification of pepper seed protein isolate to improve its functional characteristic by high hydrostatic pressure
3个月前
已完结
Enhancing emulsifying properties of lentil protein fibrils through EGCG mediation and the mechanism study
3个月前
已完结
Enhancement of foaming performance of hempseed protein by limited enzymatic hydrolysis: From the viewpoint of the structural and interfacial rheological attributes
3个月前
已完结
Soy protein isolated-soy hull polysaccharides stabilized O/W emulsion: Effect of polysaccharides concentration on the storage stability and interfacial rheological properties
4个月前
已完结
Formation of egg yolk-modified starch complex and its stabilization effect on high internal phase emulsions
4个月前
已完结
Effect of high pressure processing on the structural and functional properties of the protein in corn gluten meal
6个月前
已完结
Effect of ultrasonic pretreatment on the emulsion rheological properties and interface protein structure of epigallocatechin-3-gallate and rice bran protein complex
7个月前
已完结
Improvement of ultrasound microwave-assisted enzymatic production and high hydrostatic pressure on emulsifying, rheological and interfacial characteristics of sweet potato protein hydrolysates
7个月前
已完结
皖公网安备34019202002308
