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372 积分 2024-05-07 加入
Structural and Emulsifying Properties of Soy Protein Isolate Subjected to Acid and Alkaline pH-Shifting Processes
1个月前
已完结
Effect of dynamic high-pressure microfluidization on physicochemical, structural, and functional properties of oat protein isolate
1个月前
已完结
The potential of dry fractionation processes for sustainable plant protein production
1个月前
已完结
Electrostatic separation technology for obtaining plant protein concentrates: A review
1个月前
已完结
Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)
1个月前
已完结
Preparation and Properties of Walnut Protein Isolate–Whey Protein Isolate Nanoparticles Stabilizing High Internal Phase Pickering Emulsions
2个月前
已完结
Chitosan-based Pickering emulsion: A comprehensive review on their stabilizers, bioavailability, applications and regulations
2个月前
已完结
Formation mechanism and functional properties of walnut protein isolate and soy protein isolate nanoparticles using the pH-cycle technology
2个月前
已完结
Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides
2个月前
已完结
Insights into digestibility, biological activity, and peptide profiling of flaxseed protein isolates treated by ultrasound coupled with alkali cycling
2个月前
已完结
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