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亲爱的研友该休息了!由于当前在线用户较少,发布求助请尽量完整的填写文献信息,科研通机器人24小时在线,伴您度过漫漫科研夜!身体可是革命的本钱,早点休息,好梦!
超级仇天
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2023-10-21 加入
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Improved emulsifying properties of water-soluble myofibrillar proteins at acidic pH conditions: Emphasizing pH-regulated electrostatic interactions with chitosan
13天前
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Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel
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Uncovering quality changes of surimi-sol based products subjected to freeze–thaw process: The potential role of oxidative modification on salt-dissolved myofibrillar protein aggregation and gelling properties
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Structure, gelation mechanism of plant proteins versus dairy proteins and evolving modification strategies
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Plant protein-based emulsifiers: Mechanisms, techniques for emulsification enhancement and applications
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Effects of enzyme treatments on the functionality of commercial pea and pea blended protein ingredients
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Heat-pretreatment and enzymolysis behavior of the lotus seed protein
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Investigating the functionality of enzymatically (transglutaminase and alcalase) treated almond protein isolate
2个月前
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Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk
2个月前
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