Lv21
114 积分 2025-03-20 加入
Ultrasound-assisted processing: Science, technology and challenges for the plant-based protein industry
5小时前
求助中
Enhancing pea protein isolate functionality: A comparative study of high-pressure homogenization, ultrasonic treatment, and combined processing techniques
5小时前
已完结
High-pressure induced structural modification of porcine myofibrillar protein and its relation to rheological and emulsifying properties
5小时前
已完结
Mechanistic and synergistic aspects of ultrasonics and hydrodynamic cavitation for food processing
7小时前
已完结
Viscoelastic behavior, gelation properties and structural characterization of Deccan hemp seed (Hibiscus cannabinus) protein: Influence of protein and ionic concentrations, pH, and temperature
9天前
已完结
Effect of multi-mode sweep frequency ultrasound pretreatment on properties of the zeins and ACE inhibitory peptides activity of the hydrolysates
9天前
已完结
Technological aspects and potential applications of (ultra) high-pressure homogenisation
14天前
已完结
Modifications to structural, techno-functional and rheological properties of sesame protein isolate by high pressure homogenization
25天前
已完结
Evaluating the effects of protein-glutaminase treatment on the structural and functional properties of pumpkin (Cucurbita moschata) seed protein
26天前
已完结
Protein-Glutaminase Engineering Based on Isothermal Compressibility Perturbation for Enhanced Modification of Soy Protein Isolate
26天前
已完结
皖公网安备34019202002308
