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100 积分 2024-05-28 加入
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
1天前
待确认
Effects of microwave pretreatment and transglutaminase crosslinking on the gelation properties of soybean protein isolate and wheat gluten mixtures
4个月前
已完结
Effect of dual physical modifications on structural and functional properties of gluten and whey protein: Ultrasound and microwave
4个月前
已完结
Internal/external aqueous-phase gelation treatment of soybean lipophilic protein W/O/W emulsions: Improvement in microstructure, interfacial properties, physicochemical stability, and digestion characteristics
7个月前
已完结
Effect of ultrasound on the interactions and physicochemical properties of the whey protein isolate-Tremella fuciformis polysaccharide system
9个月前
已完结
A Review of Bioinformatics Analysis and its Digestibility of Sorghum bicolor Kafirins
10个月前
已完结
Variability of pesticide residues: A critical review for acute risk assessment
10个月前
已完结
Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions
11个月前
已完结
Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
11个月前
已完结
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
1年前
已完结
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