Lv1
66 积分 2026-01-20 加入
Functionalised plant protein powders: From phase separation to particulate isolates
1个月前
已完结
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
3个月前
已完结
Protein blend extrusion: Crafting meat analogues with varied textural structures and characteristics
4个月前
已完结
Multi-modification of food protein: Design, structural transformation, and functional application
4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
5个月前
已完结
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