Lv1
80 积分 2025-11-03 加入
Insights into the foaming properties of adzuki bean protein isolate as an alternative to egg white protein: Physicochemical and interfacial behaviors in foam decay mechanisms
7天前
已完结
pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer
8天前
已完结
The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions
12天前
已完结
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate
21天前
已完结
Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism
21天前
已完结
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
1个月前
已完结
Foaming properties of the complex of whey protein isolate fibrils and octenyl succinate starch and the application in angel cake
1个月前
已完结
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
1个月前
已完结
Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake
1个月前
已完结
Development of high internal phase emulsion utilizing guar gum and soy lecithin as co-emulsifiers and its impact on the quality of chiffon cake as a fat substitute
1个月前
已完结
皖公网安备34019202002308
