Lv622
2620 积分 2024-10-22 加入
Recent advances of protein modification strategies to enhance the freezing stability of food emulsions: Principles, applications, and prospects
6天前
已完结
Structural characterization and functional evaluation of lactoferrin–polyphenol conjugates formed by free-radical graft copolymerization
12天前
已完结
Modification of rice protein and its components: Enhanced fibrils formation and improved foaming properties
18天前
已完结
Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products
18天前
已完结
Process for protein PEGylation
21天前
已完结
Characteristics of flavonol glycosides in bean (Phaseolus vulgaris L.) seed coats
29天前
已完结
Limited enzymatically hydrolyzed pea protein–inulin interactions in gel systems
29天前
已完结
Physicochemical, structural, foaming, and rheological properties of soybean peptide aggregates obtained from enzymatic by-products
29天前
已完结
Ultrasonic-assisted enzymolysis: Principle and applications
30天前
已完结
Effect of ultrasound on physicochemical, functional and antioxidant properties of red kidney bean (Phaseolus vulgaris L.) proteins extract
30天前
已完结
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