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46 积分 2025-06-04 加入
Mechanistic insights into sericin-soy protein isolate co-gelation: molecular interactions, interfacial functionality and gel network reinforcement
17天前
已完结
Mycelium morphology modulates the structural and functional properties of Hericium erinaceus–soy protein composite gels: From continuous reinforcement to phase separation
21天前
已完结
Effects and action mechanisms of polygonatum sibiricum polysaccharide on gel properties of soybean protein isolate
3个月前
已完结
Increased polysaccharide molecular interaction improves foam template oil absorption behavior of egg white protein oleogel
3个月前
已完结
Regulation of gel properties of preheat–unfolded egg white protein by ultrasonic treatment synergistic with NaCl
3个月前
已完结
Co-precipitates proteins prepared by soy and wheat: Structural characterisation and functional properties
5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
6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
1年前
已完结
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