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18 积分 2025-06-04 加入
Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel
21小时前
待确认
Regulation of gel properties of preheat–unfolded egg white protein by ultrasonic treatment synergistic with NaCl
21小时前
已完结
Co-precipitates proteins prepared by soy and wheat: Structural characterisation and functional properties
2个月前
已完结
Design and characterization of soy protein isolate‐chitosan‐dietary fiber ternary composite gels: effects on water holding capacity, texture and structure
3个月前
已完结
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
9个月前
已完结
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