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758 积分 2025-02-11 加入
Strong and elastic pea protein hydrogels formed through pH-shifting method
2个月前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
2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
2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
2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
2个月前
已完结
Formation of thermally induced aggregates of the soya globulin β-conglycinin
2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
2个月前
已完结
Modification of low-salt myofibrillar protein using combined ultrasound pre-treatment and konjac glucomannan for improving gelling properties: Intermolecular interaction and filling effect
2个月前
已完结
Ultrasound-assisted fermentation of doughs enriched with 7S and 11S soy protein fractions: impacts on quality and protein–protein interactions
2个月前
已完结
Physicochemical and structural properties of meat analogues from yeast and soy protein prepared via high-moisture extrusion
2个月前
已完结
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