Lv41
750 积分 2024-01-13 加入
Improved Method for Determining Food Protein Degree of Hydrolysis
4小时前
待确认
Influence of calcium sulfate incorporated with gluconolactone coagulant on the quality of whole soybean flour tofu
4天前
已完结
Compound Salt-Based Coagulants for Tofu Gel Production: Balancing Quality and Protein Digestibility
4天前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
5天前
已完结
Secondary Structure-Governed Polypeptide Cross-Linked Polymeric Hydrogels
7天前
已完结
Salt and Acid-Induced Soft Tofu-Type Gels: Rheology, Structure and Fractal Analysis of Viscoelastic Properties as a Function of Coagulant Concentration
7天前
已完结
Protein Gels
10天前
已完结
Mechanical and Water-Holding Properties and Microstructures of Soy Protein Isolate Emulsion Gels Induced by CaCl2, Glucono-δ-lactone (GDL), and Transglutaminase: Influence of Thermal Treatments before and/or after Emulsification
24天前
已完结
Development of combined microstructure and structure characterization facility for in situ and operando studies at the Advanced Photon Source
1个月前
已完结
皖公网安备34019202002308
