Lv1
58 积分 2026-01-20 加入
Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure
1个月前
已完结
Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics
2个月前
已完结
Multi-modification of food protein: Design, structural transformation, and functional application
2个月前
已完结
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
4个月前
已完结
皖公网安备34019202002308
