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Soluble Pea Protein Aggregates Form Strong Gels in the Presence of κ-Carrageenan
2小时前
已完结
New insight in characterization of red wine astringency using soft tribology method
2小时前
已完结
Complexation of pea protein isolate with dextran sulphate and interfacial adsorption behaviour and O/W emulsion stability at acidic conditions
3小时前
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Difference in astringency of the main pea protein fractions
4小时前
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Influence of Soy Protein Isolate on the Quality of Batter and Sponge Cake
5天前
已完结
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