Lv4
720 积分 2023-08-30 加入
Switchable thermo-triggered and 3D-printable soy protein soft emulsion gels as fat analogs for plant-based meat
1个月前
已完结
Exploring changes in aggregation and gel network morphology of soybean protein isolate induced by pH, NaCl, and temperature in view of interactions
3个月前
已完结
Recent advances in soybean protein processing technologies: A review of preparation, alterations in the conformational and functional properties
3个月前
已完结
Soy protein isolates: A review of their composition, aggregation, and gelation
3个月前
已完结
Current insights into heat treatment for improving functionalities of soy protein: A review
3个月前
已完结
Enhancement of soy protein functionality by conjugation or complexation with polysaccharides or polyphenols: A review
3个月前
已完结
Soy protein modification strategies, functional interplay and industrial relevance: a review
3个月前
已完结
Soy protein-based protein composite system: gelation, application, and challenges—a review
3个月前
已完结
Improvement of texture properties and syneresis of arrowroot (Maranta arundinacea) starch gels by using hydrocolloids (guar gum and xanthan gum)
3个月前
已完结
Rheological and Textural Properties of Apple Pectin-Based Composite Formula with Xanthan Gum Modification for Preparation of Thickened Matrices with Dysphagia-Friendly Potential
3个月前
已完结
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