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40 积分 2024-04-04 加入
科研小白
Noncovalent interactions between biomolecules facilitated their application in food emulsions' construction: A review
1天前
已完结
Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review
4个月前
已完结
Simultaneous Control of pH and Ionic Strength during Interfacial Rheology of β-Lactoglobulin Fibrils Adsorbed at Liquid/Liquid Interfaces
5个月前
已完结
Protein-Based Grafting Modification in the Food Industry: Technology, applications and prospects
5个月前
已完结
Protein-Based High Internal Phase Pickering Emulsions: A Review of Their Fabrication, Composition and Future Perspectives in the Food Industry
5个月前
已完结
Recent advances on protein‐based Pickering high internal phase emulsions (Pickering HIPEs): Fabrication, characterization, and applications
5个月前
已完结
Impact of Ultrasound Treatment and pH-Shifting on Physicochemical Properties of Protein-Enriched Barley Fraction and Barley Protein Isolate
9个月前
已完结
Emulsifying properties of proteins: evaluation of a turbidimetric technique
9个月前
已完结
Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi
9个月前
已完结
Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress
9个月前
已完结
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