Lv23
190 积分 2024-03-18 加入
Thermal instability and characteristics of donkey casein micelles
2天前
已完结
Aggregation and gelation of whey proteins: Specific effect of divalent cations?
1个月前
已完结
Cold‐set whey protein gels induced by calcium or sodium salt addition
1个月前
已完结
Soy glycinin as food-grade Pickering stabilizers: Part. II. Improvement of emulsification and interfacial adsorption by electrostatic screening
1个月前
已完结
Freeze-thaw stability of Pickering emulsions stabilized by soy protein nanoparticles. Influence of ionic strength before or after emulsification
1个月前
已完结
Properties of acid casein gels made by acidification with glucono-δ-lactone. 1. Rheological properties
1个月前
已完结
Heat-Induced Interactions and Gelation of Mixtures of β-Lactoglobulin and α-Lactalbumin
1个月前
已完结
Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques
1个月前
已完结
Surface Functional Properties of Native, Acid-Treated, and Reduced Soy Glycinin. 2. Emulsifying Properties
1个月前
已完结
Heat-induced aggregation of β-lactoglobulin A and B with α-lactalbumin
1个月前
已完结
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