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Aggregated insoluble soybean protein hydrolysate for stabilizing O/W emulsion: focusing on ultrasound-assisted pH-shifting modification
1个月前
已关闭
Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products
1个月前
已完结
NaCl enhances foaming properties of aggregated insoluble soybean protein hydrolysate: Insights from physicochemical, structural, interfacial perspectives, and angel food cake production
1个月前
已关闭
Aggregated insoluble soybean protein hydrolysate for stabilizing O/W emulsion: focusing on ultrasound-assisted pH-shifting modification
1个月前
已关闭
Formation and stability of Pickering emulsion gels by insoluble soy peptide aggregates through hydrophobic modification
1个月前
已完结
Physicochemical and flavour characteristics of Maillard reaction products derived from Aloididae aloidi muscle enzymatic hydrolysates coupled with High‐Pressure Processing
1个月前
已完结
Enhancing calcium binding capacity and in vitro digestibility of xylooligosaccharides-casein phosphopeptides copolymers through cold plasma treatment
2个月前
已完结
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