Lv1
34 积分 2026-01-27 加入
Time and pH regulation of the morphology and structure evolution of soybean protein fibrils: Focusing on foaming mechanism and application
9天前
已完结
Fibrous whey protein mediated homogeneous and soft-textured emulsion gels for elderly: Enhancement of bioaccessibility for curcumin
15天前
已完结
Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability
19天前
已完结
Promoting the formation of β-lactoglobulin amyloid fibrils induced by cold plasma treatment: self-assembly mechanism, emulsifying properties, and stability
23天前
已完结
Rethinking food protein amyloid fibrils: Safe nanomaterials unlocking emerging functional applications
29天前
已完结
Preparations, characterizations, assembly behaviors, applications, and perspectives of whey protein amyloid fibrils: A review
29天前
已完结
Potential of Hydroxypropylated Corn and Sorghum Starch Extrudates as Simultaneous Fat and Casein Mimetics in Analogue Mozzarella Cheese: Insights from Functional, Rheological, Textural, and Sensory Analysis
2个月前
已完结
Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
2个月前
已完结
Relationship Between Rennet Coagulation Properties of Milk, Cheese-Making Losses, and Cheese Yield in Manufacture of Parmigiano Reggiano PDO Cheese
2个月前
已完结
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