Lv11
16 积分 2023-11-12 加入
Microbial Enzyme Technology in Food Applications
4小时前
已完结
Putting on molecular weight: Enabling cryo-EM structure determination of sub-100-kDa proteins
5小时前
已完结
Freeze-thaw stability of Pickering emulsion stabilized by modified soy protein particles and its application in plant-based ice cream
1个月前
已完结
Transglutaminase crosslinked fish gelatin emulsion gels: Structure, rheology behaviors, and delivery functionality
1个月前
已完结
Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity
1个月前
已完结
Investigating on the interaction behavior of soy protein hydrolysates/β-glucan/ferulic acid ternary complexes under high-technology in the food processing: High pressure homogenization versus microwave treatment
1个月前
已完结
Changes in structure, rheological property and antioxidant activity of soy protein isolate fibrils by ultrasound pretreatment and EGCG
1个月前
已完结
One-step fabrication of microfluidic W/O/W droplets as fat-reduced high internal phase emulsions: Microstructure, stability and 3D printing performance
1个月前
已完结
High internal phase Pickering emulsion by Spanish mackerel proteins-procyanidins: Application for stabilizing astaxanthin and surimi
1个月前
已完结
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