Lv47
570 积分 2025-10-28 加入
An overview of the functional properties of egg white proteins and their application in the food industry
2个月前
已完结
Modification of functional properties of egg‐white proteins
2个月前
已完结
Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels
2个月前
已完结
Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties
2个月前
已完结
Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics
2个月前
已完结
Interactions between soy protein fractions and egg proteins at the air–water interface: Implications for foaming and egg protein substitution
2个月前
已完结
Impact of Flammulina velutipes polysaccharide on properties and structural changes of pork myofibrillar protein during the gel process in the absence or presence of oxidation
2个月前
已完结
Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins
2个月前
已完结
Modern techniques efficacy on tofu processing: A review
2个月前
已完结
Modern techniques efficacy on tofu processing: A review
2个月前
已完结
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