Lv51
1238 积分 2025-02-11 加入
Role of egg white protein particles’ structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability
1个月前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
1个月前
已完结
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
1个月前
已完结
Strong and elastic pea protein hydrogels formed through pH-shifting method
5个月前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
5个月前
已完结
Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel
5个月前
已完结
Effect of rice glutelin-resveratrol interactions on the formation and stability of emulsions: A multiphotonic spectroscopy and molecular docking study
5个月前
已完结
Role of egg white protein particles’ structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability
5个月前
已完结
Formation of thermally induced aggregates of the soya globulin β-conglycinin
5个月前
已完结
Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy
5个月前
已完结
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