Lv21
110 积分 2024-09-17 加入
INFOGEST static in vitro simulation of gastrointestinal food digestion
2小时前
待确认
Emulsifying and emulsion stabilizing properties of soy protein hydrolysates, covalently bonded to polysaccharides: The impact of enzyme choice and the degree of hydrolysis
2个月前
已完结
Structural change and functional improvement of wheat germ protein promoted by extrusion
4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
4个月前
已完结
Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating
7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
8个月前
已完结
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
9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
9个月前
已完结
Effect of TGase Crosslinking on the Structure, Emulsification, and Gelling Properties of Soy Isolate Proteins
10个月前
已关闭
Protein network density and fibrous structure control of soy protein isolate-based high-moisture meat analogs using yeast or rice protein isolates with distinct glass transition temperatures
11个月前
已关闭
皖公网安备34019202002308
