Lv1
14 积分 2024-03-13 加入
Rheological behavior and oral tribological of high-protein and low-fat yogurt prepared from engineered yeast protein microparticles
3个月前
已完结
Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties
3个月前
已完结
Formation of soy protein amyloid fibrils-tannic acid complexes: structure remodeling of fibrils and enhanced antioxidant properties
3个月前
已完结
Recent progress of plant protein-based amyloid-like nanofibrils
3个月前
已完结
Modulation of Food‐Derived Protein Fibrillization: A Comprehensive Review of Regulatory Strategies, Enhanced Functional Properties and Food Applications
3个月前
已完结
Modification of Whey Proteins to Improve Functionality
3个月前
已完结
The effect of organic acids on high-moisture extrusion of soy protein isolate: Comparison between monocarboxylic acid and polycarboxylic acids
3个月前
已完结
Effects of the thermal denaturation degree of a whey protein isolate on the strength of acid milk gels and the dissociation of κ-casein
3个月前
已完结
Protein aggregates modulate the texture of emulsified and acidified acid milk gels
3个月前
已完结
Protein aggregates modulate the texture of emulsified and acidified acid milk gels
3个月前
已完结
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