Lv11
80 积分 2025-11-03 加入
Effects of different modifiers on the properties of sorghum-wheat flour, dough, and steamed bread
9小时前
已完结
Enhanced chiffon cake quality using tannic acid cross-linked diacylglycerol oleogels as a replacement of butter
27天前
已完结
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
2个月前
已完结
pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer
2个月前
已完结
The role of egg white in improving the cooking properties of dried Tartary buckwheat noodles: Insights into protein-protein interactions
2个月前
已完结
Effects of combined treatment with ultrasound and pH shifting on foaming properties of chickpea protein isolate
2个月前
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
2个月前
已完结
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
3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
3个月前
已完结
Polyphenol improve the foaming properties of soybean isolate protein: Structural, physicochemical property changes and application in angel cake
3个月前
已完结
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