Lv11
20 积分 2025-07-29 加入
Disturbing egg yolk protein structure via pH-shifting treatment for interface reorganization: Improving solubility to enhance oil-water interface adsorption and emulsification properties
6小时前
已完结
High-pressure homogenization: A potential technique for transforming insoluble pea protein isolates into soluble aggregates
6小时前
已完结
Impact of high-pressure homogenization on physico-chemical, structural, and rheological properties of quinoa protein isolates
6小时前
已完结
Competitive adsorption of binary negatively charged proteins in egg white during foam evolution: From bulk solution to air-water interface
6小时前
已完结
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