Lv4
418 积分 2025-10-30 加入
Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co‐gelation properties with egg white protein
18天前
已完结
The mechanism of alkali-induced rice protein gel formation: Effect of alkali concentration and temperature
20天前
已完结
Alcoholic fermentation of citrus flavedo and albedo with pure and mixed yeast strains: Physicochemical characteristics and phytochemical profiles
24天前
已完结
Rheological and water holding alterations in mixed gels prepared from whey proteins and rapeseed proteins
27天前
已完结
Effect of pectin with different esterification degree on the freeze-thaw stability of gluten protein: Structures, functional properties, and Cryoprotective mechanism
2个月前
已完结
Nanogels for delivery, imaging and therapy
2个月前
已完结
Effects of gel texture and oral processing on structural breakdown and bolus properties of fibrous whey protein-wheat starch composite emulsion gels
2个月前
已完结
Advances in preparation and application of food-grade emulsion gels
2个月前
已完结
Improved bioavailability of curcumin in ovalbumin-dextran nanogels prepared by Maillard reaction
2个月前
已完结
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