Lv31
216 积分 2023-09-03 加入
Insight into pH-induced oat β-glucan/whey protein phase behavior and phase transformation mechanism
1小时前
待确认
Effect of Enzymatic Glycosylation Modification on the Structure and Properties of Casein
2个月前
已完结
Effects of high-intensity ultrasound, high-pressure processing, and their combination with pH-shifting on the techno-functionality and digestibility of melon seed protein isolate
2个月前
已完结
The influence of pH-ultrasonic-induced myofibrillar protein conformation of Penaeus vannamei (Litopenaeus vannamei) on emulsification and digestion characteristics of fish oil oleogel-based emulsions
3个月前
已完结
Investigating the relationship between fish oil oleogelation and gelation characteristics: Comparison of structure and function in pork and golden pompano (Trachinotus ovatus) egg box-like protein network
3个月前
已完结
Oil density and viscosity affect emulsion stability and destabilization mechanism
3个月前
已完结
Oil unsaturation degree dictates emulsion stability through tuning interfacial behaviour of proteins
3个月前
已完结
Comparison of the interfacial properties of native and refolded myofibrillar proteins subjected to pH-shifting
5个月前
已完结
The effects of different extraction methods on physicochemical, functional and physiological properties of soluble and insoluble dietary fiber from Rubus chingiiHu. fruits
5个月前
已完结
Low-fat Spray Dairy Emulsion Produced by Nitrous Oxide: The Synergistic Effects of Polysaccharide-emulsifier on the Stability, Rheology and Aeration Performance
6个月前
已完结
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