Lv5
930 积分 2024-09-13 加入
Effects of ethanol washing on off-flavours removal and protein functionalities of pea protein concentrate
12天前
已关闭
Compounds Contributing to the Odor of Aqueous Slurries of Soy Protein Concentrate
12天前
已完结
Characterization of the Major Odor-Active Off-Flavor Compounds in Normal and Lipoxygenase-Lacking Soy Protein Isolates by Sensory-Directed Flavor Analysis
12天前
已完结
Interfacial and emulsifying properties of low-denatured soy protein prepared by self-coacervation
12天前
已完结
Impact of pH on the interaction between soybean protein isolate and oxidized bacterial cellulose at oil-water interface: Dilatational rheological and emulsifying properties
20天前
已完结
Improving freeze-thaw stability of soy nanoparticle-stabilized emulsions through increasing particle size and surface hydrophobicity
20天前
已完结
The role of conformational state of pH-shifted β-conglycinin on the oil/water interfacial properties and emulsifying capacities
20天前
已完结
Adsorption mechanism of soy protein amyloid fibrils with different morphological structures at the interface of oil-in-water emulsion
20天前
已完结
Soy proteins: A review on composition, aggregation and emulsification
23天前
已完结
Pickering and high internal phase Pickering emulsions stabilized by protein-based particles: A review of synthesis, application and prospective
23天前
已完结
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