Lv2
110 积分 2024-09-17 加入
Structural change and functional improvement of wheat germ protein promoted by extrusion
1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
1个月前
已完结
Solubility, structural properties, and immunomodulatory activities of rice dreg protein modified with sodium alginate under microwave heating
3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
5个月前
已完结
Improving gel properties of soy protein isolate through alkaline pH-shifting, mild heat treatment, and TGase cross-linking
5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
5个月前
已完结
Effect of TGase Crosslinking on the Structure, Emulsification, and Gelling Properties of Soy Isolate Proteins
6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
7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
7个月前
已关闭
Exploring the use of rice bran and mung bean as soy substitutes in low-moisture extruded plant-based meat
7个月前
已完结
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