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110 积分 2024-09-17 加入
Development and characterization of fibrous high moisture extrudates based on pea protein isolate and whey protein
21天前
已完结
INFOGEST static in vitro simulation of gastrointestinal food digestion
1个月前
已完结
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
4个月前
已完结
Structural change and functional improvement of wheat germ protein promoted by extrusion
6个月前
已完结
Ultrasound coupled with weak alkali cycling-induced exchange of free sulfhydryl-disulfide bond for remodeling interfacial flexibility of flaxseed protein isolates
6个月前
已完结
Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating
9个月前
已完结
Synergistic modification of pea protein structure using high-intensity ultrasound and pH-shifting technology to improve solubility and emulsification
10个月前
已完结
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
11个月前
已完结
Effect of combined enzyme and ultrasound treatment on the structure and gel properties of soy protein isolate: A comparative study of alkaline protease and pepsin
11个月前
已完结
Effect of TGase Crosslinking on the Structure, Emulsification, and Gelling Properties of Soy Isolate Proteins
1年前
已关闭
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