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494 积分 2024-11-18 加入
Unlocking Pea Protein's Emulsifying Potential: Achieving Submicron Droplets through a Dual-Modification Strategy of Enzymatic Hydrolysis and Heat-Assisted pH Shifting
10天前
已关闭
Analysis of the gel properties, microstructural characteristics, and intermolecular forces of soybean protein isolate gel induced by transglutaminase
2个月前
已完结
Synergistic modification of soy protein as plant-based molecular emulsifiers by enzymatic hydrolysis and heat-assisted pH shifting
2个月前
已完结
Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification
6个月前
已完结
Emulsifying properties of plant-derived polypeptide and their conjugates: a self-consistent-field calculation study of the impact of hydrolysis
9个月前
已完结
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
9个月前
已完结
On the modification of plant proteins: Traditional methods and the Hofmeister effect
9个月前
已完结
Enzymatic modification of plant proteins for improved functional and bioactive properties
9个月前
已完结
Current insights into protein solubility: A review of its importance for alternative proteins
9个月前
已完结
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