Lv4
410 积分 2026-03-12 加入
Alkali-induced covalent conjugation of ferulic acid modifies soy protein isolate: Mechanisms for improved stability of ultrasonicated oil-in-water emulsions
3个月前
已完结
Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat
4个月前
已完结
Cold plasma technology: Reshaping food preservation and safety
4个月前
已完结
The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis
5个月前
已完结
Dandelion polysaccharides improve the emulsifying properties and antioxidant capacities of emulsions stabilized by whey protein isolate
5个月前
已完结
Effect of heat treatment on physicochemical and emulsifying properties of polymerized whey protein concentrate and polymerized whey protein isolate
5个月前
已完结
The effects of thermal treatment on emulsifying properties of soy protein isolates: Interfacial rheology and quantitative proteomic analysis
7个月前
已完结
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