Lv3
256 积分 2024-07-18 加入
Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability
4小时前
待确认
Heat-induced gelation, rheology and stability of oil-in-water emulsions prepared with patatin-rich potato protein
2个月前
已完结
Influence of high isostatic pressure on structural and functional characteristics of potato protein
4个月前
已关闭
Foam and emulsion properties of potato protein isolate and purified fractions
4个月前
已完结
Oil-in-water emulsions stabilized by tyrosinase-crosslinked potato protein
4个月前
已完结
Gel-like emulsions stabilized by tyrosinase-crosslinked potato and zein proteins
4个月前
已完结
Effect of pH-shifting and ultrasound on soy/potato protein structure and gelation
6个月前
已完结
Heteroprotein complex coacervation of ovalbumin and lysozyme: Phase behavior, microstructure and processing properties
6个月前
已完结
A new strategy for maintaining the thermal stability of phycocyanin under acidic conditions: pH-induced whey protein isolate-phycocyanin coprecipitation forms composite with chitosan
6个月前
已完结
Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics
6个月前
已完结
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