Lv6
1946 积分 2024-10-08 加入
Biodegradable composite films based on egg white protein and tea polyphenol: Physicochemical, structural and antibacterial properties
3天前
已完结
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
6天前
已完结
Whey protein aggregates‐alginate composite gel for astaxanthin‐chia oil encapsulation
6天前
已完结
Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions
12天前
已完结
Novel heterogeneous 3D printing process of protein-polysaccharide gel containing orange juice sacs: Optimization of material properties and printing parameters
14天前
已完结
Effects of orange variety on the physiochemical properties of self-secretory extracellular vesicle and its application potential as nutrient-rich beverage
14天前
已完结
Effect of ultrasound and coagulant types on properties of β-carotene bulk emulsion gels stabilized by soy protein
14天前
已完结
Effects of modified KGM on the gelling capability of fish protein: Novel insights into hooking effect
2个月前
已完结
Effects of astragalus polysaccharide on the physicochemical properties of heat-induced whey protein gels by simultaneous rheology and Fourier transform infrared spectroscopy
2个月前
已完结
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