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20 积分 2025-10-23 加入
Impacts of high-pressure technology and pulsed electric field on functional properties of probiotics and probiotic foods
23天前
已完结
Self-assembly of pea peptides prepared by ultrasound-regulated enzymatic hydrolysis
5个月前
已完结
Enzymatically deamidated pork myofibrillar protein can form thermo-reversible gels
5个月前
已完结
Effect of interaction between ovotransferrin fibrils and pectin on properties of oleogel-based Pickering emulsions
6个月前
已完结
Dual stabilization, phase inversion and mechanical properties of a novel bigels system based on myofibrillar protein hydrogel and glycerol monostearate oleogel
6个月前
已完结
Exploring the potential of fibrinogen hydrolysates as enhancers for myofibrillar protein gelation: Insights into molecular assembly behavior
6个月前
已完结
Using ultrasonic-assisted sodium bicarbonate treatment to improve the gel and rheological properties of reduced-salt pork myofibrillar protein
6个月前
已完结
Fibrous protein gels: Nanoscale features governing gelation behavior and gel properties
6个月前
已完结
Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein
7个月前
已完结
Ultrasonic treatment treated sea bass myofibrillar proteins in low-salt solution: Emphasizing the changes on conformation structure, oxidation sites, and emulsifying properties
7个月前
已完结
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