Lv3
270 积分 2022-09-23 加入
Freeze-concentration of solutes during bulk freezing and its impact on protein stability
11个月前
已完结
Molecular Dynamics Modeling Based Investigation of the Effect of Freezing Rate on Lysozyme Stability
11个月前
已完结
Modulation of ice crystal formation behavior in pectin-sucrose hydrogel by freezing temperature: Effect on ice crystal morphology and drying properties
1年前
已完结
Chapter 3 - Synergism of ultrasound and microwave for food processing, preservation, and extraction
1年前
已完结
Chapter 3: Synergism of ultrasound and microwave for food processing, preservation, and extraction Ultrasound and Microwave for Food Processing
1年前
已关闭
Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes
1年前
已完结
Spray freeze drying for protein encapsulation: Impact of the formulation to morphology and stability
2年前
已完结
Effects of ultrasound on the structure and physical properties of black bean protein isolates
2年前
已完结
Ultrasound-modified protein-based colloidal particles: Interfacial activity, gelation properties, and encapsulation efficiency
2年前
已完结
Effect of casein replacement by modified casein on physicochemical, textural, sensorial properties and microbiological stability of fresh cheese
2年前
已完结
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