Lv6
2020 积分 2023-10-15 加入
Pea proteins weaken pea-cod composite gel by forming a loose aggregate structure with diminished molecular interactions
2个月前
已完结
Disulfide cleavage to improve interfacial behavior and emulsification properties of oat protein
2个月前
已完结
Insight into the effect of ultrasound treatment on the rheological properties of myofibrillar proteins based on the changes in their tertiary structure
2个月前
已完结
Gold Recovery from E‐Waste by Food‐Waste Amyloid Aerogels
7个月前
已完结
Mild alkalinity preheating treatment regulates the heat and ionic strength co-tolerance of whey protein aggregates
7个月前
已完结
Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS
7个月前
已完结
Improved gelling and emulsifying properties of myofibrillar protein from frozen shrimp (Litopenaeus vannamei) by high-intensity ultrasound
7个月前
已完结
Controlling the assembly of soy β‐conglycinin to fabricate heat‐stable particles for high protein liquid systems
11个月前
已完结
Reducing disulfide bonds as a robust strategy to facilitate the self-assembly of cod protein fabricating potential active ingredients-nanocarrier
11个月前
已完结
Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
1年前
已完结
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